Name: Haggis Pasta (Peppercorn Sauce with Haggis Crumb)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 60 g salted butter; 1 brown onion (finely chopped); 10 g ground black pepper; 40 ml whisky (optional - omit if preferred ); 2 tbsp red wine vinegar; 1 tsp dijon mustard; 2 garlic cloves (finely chopped); 2 tbsp plain flour; 200 g white mushrooms (sliced); 1 chicken stock cube; 400 ml water; 100 ml double cream; 1/4 tsp salt; 250 g pasta; 1 tbsp olive oil; 30 g salted butter; 30 g breadcrumbs; 220 g haggis; 25 g parmesan; handful fresh parsley (finely chopped)

Although a great use for leftover haggis from Burns Night; I can guarantee you'll soon be making this Haggis Pasta on repeat after trying it. Penne pasta in a creamy peppercorn sauce with a golden, crispy haggis crumb is an all-year-round winner for me!

A black plate filled with creamy pasta topped with a generous layer of finely crumbled haggis and garnished with chopped parsley, set on a gold charger.

Most people find themselves with some leftover haggis in January after Robert Burns night. So I've combined my favourite flavours of peppercorn sauce and haggis, using the textural sensation of a crispy crumb to elevate it to the next level!

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Ingredients for Haggis Pasta
How To Make Haggis Pasta
Storage and Reheating
If you want more Burns Night recipes
Haggis Pasta (Peppercorn Sauce with Haggis Crumb)

Et voila - haggis pasta suitable for any date of the year!

Ingredients for Haggis Pasta

A wooden surface displays ingredients for a recipe: sliced mushrooms, diced onions, butter, penne pasta, flour, breadcrumbs, jars of spices, chopped parsley, mustard, whisky, cheese, and a packet of haggis.

Haggis: I'm using Simon Howie haggis, as it has a drier, crumbly texture than other haggis types, which makes it perfect for this recipe.

Vegetables: garlic, onion, mushrooms, parsley

Dairy: salted butter, double cream, parmesan

Flavourings: black pepper, red wine vinegar, dijon mustard, chicken stock, salt

Carbs: plain flour - you could use a cornflour (cornstarch) slurry instead, pasta and breadcrumbs

Whisky: optional - omit from recipe if preferred

How To Make Haggis Pasta

Melt butter to a pan, then add onions, black pepper, mustard, vinegar and cook until fully softened (5-10 minutes).

Close-up of chopped onions being sautéed in a pan with melted butter, beginning to soften and turn translucent.

A hand with black nail polish holds a small glass bowl of red liquid above a pan with chopped onions, mustard, and spices, ready to be mixed in.

Pour in whisky and set alight to burn off the alcohol (or skip this step).

A hand holding a small glass of amber liquid above a pan of chopped onions sautéing in oil or sauce.

A hand holds a blue lighter above a large pot of chopped onions and browned bits sizzling in oil on a stovetop, possibly preparing to flambé the mixture.

Add sliced mushrooms & garlic and cook until softened.

Sliced white mushrooms and minced garlic cooking in a pan with sautéed onions.

Sliced mushrooms and diced onions are being sautéed together in a pan, seasoned with spices, and beginning to brown.

Stir though plain flour then pour in stock cube dissolved in water.

Sliced mushrooms and sautéed onions in a pan, with a pile of flour added in the center, ready to be mixed.

Close-up of sliced mushrooms being cooked in a pan with liquid being poured in from a measuring cup and a spatula stirring the mixture.

Cook pasta in salted water until al dente. Pour in double cream and add salt then simmer for 5 minutes, then add cooked pasta.

A hand with black-painted nails pours cream from a small cup into a pot of soup with mushrooms, meat, and pasta.

Close-up of cooked penne pasta mixed with a creamy white sauce, showing the ridged, tube-shaped noodles coated lightly with the sauce.

Haggis Crumb: melt butter in frying pan with oil and fry breadcrumbs until golden (5 minutes). Grate parmesan and finely chop parsley.

Chopped or minced garlic sautéing in oil in a black frying pan, turning light golden brown as it cooks.

Golden breadcrumbs are being toasted in melted butter in a black nonstick pan. The breadcrumbs are spread unevenly, showing some browning and sizzling across the surface.

Add grated parmesan & parsley then fry for 2 minutes.

Chopped parsley and shredded cheese are added to sautéed minced garlic in a frying pan.

Chopped herbs, breadcrumbs, grated cheese, and garlic are being sautéed together in a black skillet.

Then finally - 'cause we obviously need haggis for haggis pasta - add in the cooked haggis (I just microwave it) and stir through.

A person holds a white bowl filled with a dark, crumbly mixture over a pan containing chopped vegetables.

A close-up of a pan containing a mixture of finely chopped green herbs and yellow crumbs, with several dark brown, crumbly, cooked patties or chunks on top.

Serve by topping the peppercorn pasta with haggis crumb on top (or mixed through!) This recipe will show you that haggis isn't just for Burns Night!

A black plate filled with creamy pasta, topped with finely chopped herbs and a crumbly, dark brown mixture, sits on green grass outdoors.

A plate of pasta with creamy sauce, mushrooms, and a generous topping of finely chopped herbs and crumbled black mixture, served on grass outdoors.

Storage and Reheating

If making in advance, I would recommend storing the two elements for haggis pasta separately - pasta/sauce and then haggis crumb - if you're wanting to serve crumb on top. This will retain some of the crispy element of the haggis crumb.

Otherwise, you could mix everything together and reheat as one dish - both equally tasty!

As it is a cream based dish, I would recommend heating on the hob with a splash of milk (rather than in the microwave).

A black plate holds creamy penne pasta topped with finely crumbled haggis and chopped herbs, set on a gold charger with greenery and jars in the background.

If you want more Burns Night recipes

Then why not try:

Peppercorn Sauce for haggis

Whisky Sauce for haggis

Haggis Bon Bons

If you have any questions, just leave a comment below. Or if you try this recipe and love it, then leave me a review below - or tag me on Instagram.

A black plate holds creamy penne pasta topped with finely crumbled ground meat and chopped herbs, set on a gold charger with greenery and jars in the background.

Haggis Pasta (Peppercorn Sauce with Haggis Crumb)

Lauren

Combine all your favourite elements together from Burns Night - crispy crumb, peppercorn sauce and haggis - to create the incredible Haggis Pasta that you'll be eating all year round!

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Course Dinner

Cuisine Scottish

Servings

Calories 778 kcal

Ingredients

Peppercorn Pasta Sauce Ingredients

60 g salted butter
1 brown onion finely chopped
10 g ground black pepper
40 ml whisky optional - omit if preferred
2 tablespoon red wine vinegar
1 teaspoon dijon mustard
2 garlic cloves finely chopped
2 tablespoon plain flour
200 g white mushrooms sliced
1 chicken stock cube
400 ml water
100 ml double cream
¼ teaspoon salt
250 g pasta

Haggis Crumb

1 tablespoon olive oil
30 g salted butter
30 g breadcrumbs
220 g haggis
25 g parmesan
handful fresh parsley finely chopped

Instructions

Peppercorn Pasta Sauce

Add 60 g salted butter to a pan, allow it to melt then add 1 brown onion (finely chopped), 10 g ground black pepper, 1 teaspoon dijon mustard, 2 tablespoon red wine vinegar and cook until fully softened (5-10 minutes)
Pour in 40 ml whisky and set alight to burn off the alcohol (or increase heat to 'cook off' the alcohol or omit altogether)
Add 200 g white mushrooms (sliced) & 2 garlic cloves - cook until softened
Stir though 2 tablespoon plain flour then pour in 1 chicken stock cube dissolved in 400 ml water
Pour in 100 ml double cream and add ¼ teaspoon salt then simmer for 5 minutes until slightly thickened
Cook 250 g pasta in salted water until al dente (whilst you make haggis crumb below), then drain once cooked

Haggis Crumb

Melt 30 g salted butter in frying pan with 1 tablespoon olive oil and fry 30 g breadcrumbs until golden (5 minutes)
Add cooked 220 g haggis (I generally just microwave it, but follow any of the labelled instructions), 25 g parmesan (grated) & handful fresh parsley (finely chopped) then fry for 2 minutes
Finally, stir cooked pasta through peppercorn sauce, heat through then serve up topped with haggis crumb on top (or mixed through!)

Video

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Nutrition

Calories: 778kcalCarbohydrates: 71gProtein: 23gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 1142mgPotassium: 548mgFiber: 4gSugar: 5gVitamin A: 996IUVitamin C: 4mgCalcium: 231mgIron: 3mg

Keyword burns night recipes, haggis pasta, haggis recipes

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Ingredients for Haggis Pasta

How To Make Haggis Pasta

Storage and Reheating

If you want more Burns Night recipes