spaghettoni all'haggis
spaghettoni all'haggis
It must be tough being a haggis. All the bad press that comes from the ‘awful offal’ thing. And the funny thing is, while I really don’t enjoy most offal, I really like haggis. But let’s back-track a bit - haggis is, traditionally, a pretty basic dish made out of cheap cuts of meat (like sheep’s lungs, liver and heart) and mixed with onions, oatmeal and a few other bits and bobs. DO NOT let any of that scare you off trying - I’m a lifelong offal and liver hater. Especially liver. But I like haggis and it makes for a really interesting variation on a meaty pasta sauce.
If you’ve ever been tempted but have never had the courage, this might be the perfect dish for you, because the flavour of the haggis (which even when you eat it without anything else, is just generally meaty and not at all offally) is even milder when it’s combined with the tomato sauce. It really just tastes like a super meaty peppery mince.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
prepare the ingredients
make a tomato sauce
warm the haggis
boil the pasta
sear /pan-roast tomatoes
combine pasta and sauce
plate with haggis and tomatoes
spaghettoni all'haggis
INGREDIENTS
FOR FOUR PEOPLE SAUCE
600g Haggis
650g baby plum tomatoes
1 large clove garlic
black pepper
parmesan / pecorino
fresh basil
PASTA
400g dry spaghettoni
/ spaghetti / linguine
MANTECATURA (?)
none
METHOD
Begin by making a basic tomato sauce with all but, say, 16 of the plum tomatoes. Cut all of them in half, hold back 16, and make a sauce by frying them in a tablespoon of EVO, a handful of basil leaves, one large cove of garlic, and salt and pepper to taste. While the sauce is cooking, heat the haggis as per the packet instructions in a microwave, and start cooking your pasta. Take the sauce off the heat when you’re happy with it.
Warm up another non-stick frying pan, get it really hot, add a drizzle of EVO and then place your held back tomatoes cut side down, for between 1-2 minutes, or when the cut side looks like the ones in the picture opposite. Turn them over and remove the pan from the heat.When the pasta’s just approaching 'al dente,' add it to the pan of tomato sauce. Crumble about 2/3rds of the cooked haggis onto it and mix - you sprinkle the remainder of the haggis on each pasta portion as you plate, and divide the charred tomatoes between the portions too.
NUTRITION per serving
KCAL: 836
Fat (g): 32.6
Sat Fat (g): 13.8
TBC Carb (g): 101.1
TBC Sug (g): 8.6
TBC Fibre(g): 5.3
TBC Prot (g): 29.2
TBC Salt (g): 2.66
