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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
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine Scottish
Servings 4
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!)

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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