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Grid Iron Meat

Black Pudding & Chorizo Pasta

This hearty pasta dish brings together the smoky spice of chorizo and the rich, earthy depth of Fruit Pig black pudding. A touch of chilli and garlic lifts the sauce, while a squeeze of lemon at the end keeps everything bright and balanced — quick, rustic, and immensely satisfying.

INGREDIENTS
  • 200g pasta (rigatoni, orecchiette or penne)
  • 100g Yorkshire chorizo, diced
  • 120g Fruit Pig black pudding, cut into small chunks
  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, crushed
  • ½ tsp chilli flakes (adjust to taste)
  • 100ml dry white wine or cider
  • 100ml double cream
  • Zest and juice of ½ lemon
  • Small handful of parsley, chopped
  • Sea salt and freshly ground black pepper
  • Parmesan or aged Manchego, for serving
METHOD

  1. Cook the pasta in a large pan of salted water until al dente. Reserve a cup of the cooking water, then drain.
  2. Sauté the chorizo in olive oil over medium heat until it releases its oil and begins to crisp.
  3. Add the onion, garlic and chilli flakes; cook gently until softened and aromatic.
  4. Add the black pudding pieces and cook for 3–4 minutes until the edges start to caramelise but it still holds some texture.
  5. Deglaze with wine or cider, scraping up any sticky bits, and reduce by half.
  6. Stir in the cream and simmer briefly until slightly thickened.
  7. Toss in the cooked pasta, adding a splash of the reserved water to loosen the sauce if needed.
  8. Add lemon zest and juice, season generously, and finish with chopped parsley.
  9. Serve hot, topped with grated Parmesan or Manchego and a drizzle of good olive oil.

Multi-Cooker Option (Ninja Foodi MAX)

  1. Set to Sauté mode on Medium. Add olive oil, chorizo, onion, garlic and chilli flakes; cook until fragrant and the chorizo has released its oil.
  2. Stir in the black pudding and cook for 2–3 minutes until lightly crisped.
  3. Pour in the wine or cider and reduce by half.
  4. Add dry pasta and 300ml water or stock. Cancel Sauté and set to Pressure Cook – High for 5 minutes.
  5. Quick release the pressure, then open the lid.
  6. Stir through the cream, lemon zest and juice; simmer on Sauté – Low for 1–2 minutes until creamy.
  7. Finish with parsley, black pepper and grated cheese.

Shop for Ingredients

Mount Grace Chorizo – 100g piece

Made by Mount Grace Charcuterie in North Yorkshire, this cured chorizo is rich, smoky, and deeply flavoured with paprika and garlic.

Made from local pork and matured slowly for a firm texture and intense taste.

£8.95

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Lishman’s Yorkshire Black Pudding Chub

Black pudding has a rich history in British cuisine. This recipe was discovered in a 1920’s Yorkshire, butchers manual.

Black puddings versatility in cooking, nutritional value, and compatibility with various dietary preferences makes it a popular and interesting addition to our Grid Iron Meat product range. Whether enjoyed as a classic breakfast staple or used creatively in other dishes, black pudding continues to charm food enthusiasts across the UK.

£3.20

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Fresh Blood Black Pudding – Whole Stick

As seen on Friday Night Feast, few people produce traditional, fresh blood black pudding.

This pudding made by Fruit Pig is a sumptuous mix of fresh blood, oats, pearl barley, onion, fat, spices and a handful of sultanas.

Grill or fry….get the outside crunchy and serve.

Ingredients: Fresh, local pig’s blood, British outdoor-reared pork fat, British oats and barley (Gluten), onions, salt, spices. There is no wheat, maize, dairy, chilli, nitrite, nitrate or sulphate in our black pudding.

£15.50

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Sides:

  • Charred Tenderstem Broccoli with Lemon Oil – adds freshness and crunch to balance the richness.
  • Roasted Red Pepper Salad – lightly dressed with sherry vinegar and olive oil.
  • Garlic Bread or Focaccia – perfect for mopping up the sauce.
  • Rocket & Parmesan Salad – peppery, simple, and cleansing.
  • Grilled Courgettes with Chilli and Mint – keeps the plate vibrant and Mediterranean.

Matches:

  • Herbs & Spices: thyme, oregano, smoked paprika, black pepper.
  • Flavours: tomato, roasted peppers, cider vinegar, lemon, and olive oil.
  • Proteins: pairs beautifully with chicken, pork or even seared scallops.
  • Cheeses: Manchego, Parmesan, or mature Cheddar.

Related Recipes & Guides

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Preparation Time: 10 minutes
Cooking Time: 20 minutes

Hot Tips

  • Don’t overcook the black pudding — it should hold its shape and just start to crisp at the edges.
  • Use proper Spanish cooking chorizo (not the dried slicing kind) for the best balance of fat and spice.
  • A splash of pasta water helps emulsify the sauce beautifully.
  • Finish with lemon right before serving; it lifts the whole dish.

Pairings

Red Wine:

  • Rioja Crianza – the smoky oak and red fruit mirror the chorizo’s warmth.
  • Monastrell (Jumilla) – bold, spicy, and earthy to match the pudding.

White Wine:

  • Albariño – crisp acidity cuts through the richness.
  • Verdejo – citrusy and herbal, excellent with the lemon finish.

Beer & Cider:

  • Amber ale – caramel notes complement the black pudding.
  • Dry Spanish cider (sidra) – tangy and refreshing with fatty dishes.

Non-Alcoholic:

  • Sparkling apple juice – clean and fruity.
  • Chilli & lemon tonic – adds zest and spice to balance the richness.

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