Rudd's Ragu, Calabrese Style

Method

  • Blitz the onion, carrot, celery, garlic, oregano, red pepper flakes and parsley in a food processor until finely chopped
  • Heat oil in a large heavy pot over medium heat then add in the Rudd’s White Pudding and cook, breaking up with a spoon, until browned
  • Increase the heat to medium-high and add the vegetable mixture to the pot, season with salt and cook, stirring often until golden
  • Stir tomato paste, tin of plum tomatoes, chopped chilli and the water into the pot
  • Simmer on a low heat for 45 minutes until the Ragu is rich and thick , taste and season with salt and pepper
  • Place the linguine in a pot of salted water
  • Plate up and enjoy!

Ingredients

  • 280g  Rudd’s White Pudding
  • 400g  Linguine
  • 1  Hot Chilli, chopped
  • 1 tin  Plum Tomatoes
  • 50g  Tomato Paste
  • 200mls  Water
  • 1 bulb  Garlic, smashed
  • 1 each  Carrot, onion, celery stalk
  • 1tbsp  Red pepper flakes and oregano
  • 2tbsp  Parsley

puddinwhite

Post a new comment

Your email address will not be published.

2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse