reginelle in salsa di funghi con sanguinaccio
reginelle in mushroom sauce with black pudding
British black pudding (blood sausage) is a lot more savoury than the sweeter Italian ‘sanguinaccio’ and can actually have a very delicate falvour to it. It’s best not added to sauces because it send to colour everything it touches, but if you crumble it on the top of pasta and mix on the plate it can be a fantastic extra layer of flavour for your dish.
I used a mix of chestnut and large flat mushrooms when I cooked the pasta on the left, but white, button, oyster and porcini mushrooms work just as well too!
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
• chop and cook the mushrooms
• make the sauce
• fry the black pudding
• boil the pasta
• combine pasta and sauce
• add mushrooms
• plate and add black pudding
reginelle in mushroom sauce with black pudding
INGREDIENTS
FOR FOUR PEOPLE
• 450g (15.9oz) black pudding
• 300g (10.5oz) chestnut mushrooms
• 250g (8.8oz) flat mushrooms
• pecorino, to taste
• dry oregano / thyme
• white wine, to taste
• EVO, to taste
• butter, to taste
• x1 large garlic clove
PASTA
400g (14oz) dry reginelle / mafalde
/ pappardelle
MANTECATURA
light to moderate
METHOD
Begin by chopping the mushrooms into slices about and then cooking them in a pasta pan in EVO, white wine, garlic, and a pinch of dry oregano or thyme. Go ahead and cook them until the wine boils off completely and you start to be able to brown them a little, but be careful not to burn them. Then add a splash of tap water and the butter to make a winey, buttery sauce.
Blend about half of the mushrooms with a handful of pecorino to make a sauce as you boil the water for the pasta.
In a separate non-stick pan that you’ve wiped with EVO, begin to gently fry the black pudding. As it starts to change colour break it up and remove any outer casings. Increase the heat and let it colour and crisp gently.
When the pasta’s done to your liking, fish it out of the cooking water (without tipping any of it away yet!) and add it to the blended mushroom sauce in a pasta tossing pan. Toss to combine, possibly adding small amounts of cooking water to loosen it up. Don’t make it too wet.
Add the remainder of the mushrooms, toss again, then plate each portion, adding the crumbled black pudding as a topping to each.
NUTRITION per serving
KCAL: 786
Fat (g): 34.4
Sat Fat (g): 16.1
Carb (g): 89.8
Sug (g): 5.9
Fibre(g): 4.2
Prot (g): 25.7
Salt (g): 2.69
Nutritional information is provided as an indication only of approximate values for the recipe on this page. You should make your own calculations if you have specific dietry requirements or are required to follow a strict calorie-controlled diet.
