Morcilla, Asparagus & Pea Pasta

This simple pasta recipe uses one of my favourite ingredients - Morcilla Sausages. Marcella is a spanish equivalent to our black pudding. It's much softer on texture and has a slightly richer taste.


Ingredients - serves 2

4-5 Good knobs of Butter

1/2 A large white onion

2 Cloves of garlic - crushed

Pasta of your choice

175g Morcilla sausages

1 Bunch of asparagus

1 Cup of frozen peas

Parmesan to finish

Good quality extra virgin olive oil



To start, you'll need to get your Morcilla cooking. I cook mine under the grill until it's crispy on the outside and soft in the middle. After you've achieved this consistency you need to crumble the sausage into a hot frying pan and fry for a further 3-4 minutes to crisp up. Leave to one side to stir through the pasta later.

In another pan, get your pasta on to boil. I have used Millerighe pasta for this recipe, but you can use which ever is your favourite. Cook enough pasta for two people.

Now the pasta is on you have roughly 8 minutes to get everything else ready. stick your peas on to boil - they only take about one minute in boiling water so be careful not to overcook.

Next, In a medium frying pan soften the onions and garlic in a generous amount of olive oil. Once softened, add your asparagus and continue to cook. Before the asparagus is fully cooked add the butter to the pan and toss the asparagus into the melted butter. Make sure the heat is not too fierce at this point as you don't want to burn the butter. Next, stir through your crumbled Morcilla and cooked peas. Add a 4-5 tablespoons of the starchy pasta water and your chopped parsley, then stir well to create a glossy sauce. Remove from the heat.

Drain your cooked pasta, then stir the pasta through the sauce until all of the pasta is coated. Serve with a generous grating of parmesan and a drizzle of your best olive oil. Enjoy!

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