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