Creamy Whisky & Haggis Pasta Recipe
Fresh pasta tossed in an authentic, slow-simmered Italian sauce, enriched with aged cheese, fresh herbs, and extra virgin olive oil.
Ingredients
- • 250g Haggis - cooked to the packet directions
- • 300g of Fresh Pasta - or you can use approximately 150-200g of dried pasta
- • 20g Butter
- • 5-8 tablespoons of Whisky
- • 100ml Vegetable or Chicken Stock
- • 200ml Double Cream
- • 2 tsp Dijon Mustard
- • Salt and Pepper to taste
- • 4 Rashers of Streaky Bacon - chopped roughly
- • 2 Small Red Onions - thinly sliced
- • Handful of cherry tomatoes *optional
Preparation Steps
Melt the butter in a pan on a low heat
Add the whisky
Light the whisky with a long lighter and allow it to burn off the alcohol - be careful!
Add the cream, stock, and mustard and stir to combine
Allow it to come to a simmer and thicken then set aside
Add a little oil to a pan and fry the bacon and onion for 5 minutes or so until the onion is translucent.
If you’re using fresh pasta, cook and drain the pasta according to the package instructions in the meantime.
Add the haggis to the onion and pasta to heat it up to piping hot if it has cooled since you cooked it. Slice the cherry tomatoes and add now if using.
Add the pasta
Add the sauce and fold it all to combine.
Serve with a garnish of chives