Never served quick-to-cook haggis with pasta? You’ve been missing out. Combined with canned tomatoes and lentils, it creates a fantastically speedy ragù.
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Heat the oil in a large frying pan over a medium-high heat. Add the soffritto mix and fry for 6-8 minutes until any liquid has evaporated and the vegetables are starting to caramelise.
Remove the casing from the haggis and roughly chop. Add to the pan and fry for 3-4 minutes. Add the lentils and stir together. Pour in the passata, bring to the boil, then simmer for 12-15 minutes, stirring occasionally until thick and saucy; season.
As the sauce is simmering, cook the penne according to pack instructions, then drain, reserving a mug of pasta water. Toss the pasta through the sauce, adding a little pasta water to loosen the sauce, if needed. Scatter with the cheese and basil, if liked.
LEFTOVERS
Haggis
Cut into chunks and add to minced lamb to bulk out a shepherd’s pie filling. Or you could pan-fry and add to a béchamel sauce when making Welsh rarebit.
Typical values per serving when made using specific products in recipe
Energy | 2,510kJ/ 597kcals |
|---|---|
Fat | 17g |
Saturated Fat | 6.3g |
Carbohydrates | 85g |
Sugars | 9.7g |
Fibre | 8g |
Protein | 21g |
Salt | 1.1g |
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