EquipmentLarge saucepan, about 3 litres; 28cm deep frying pan with a lid; microwave; clean probe thermometer.
Ingredients
0 of 15 ready
Method
- Bring a large saucepan of water to the boil and salt lightly. Add the rigatoni and cook for 1 minute less than the packet time. Reserve 250ml pasta water before draining.
- Meanwhile, heat the haggis in the microwave following its pack instructions, including standing time, until piping hot. Break into rough crumbs. The timing allows up to 5 minutes for this step.
- Heat the oil in the frying pan over a medium-high heat. Add the hot haggis in a loose layer and brown for 4–5 minutes, turning occasionally. Transfer to a plate and keep one-third separate for the topping.
- Reduce to medium-low. Add the leeks and 2 tbsp of the measured stock. Cover and cook for 5 minutes, stirring once, until softened. Uncover, add the garlic and cook for 30 seconds.
- Take the pan off the heat and add the whisky. Return to medium heat and let it bubble for 1–2 minutes until almost evaporated. Add the remaining stock and both mustards. Simmer for 2–3 minutes to reduce slightly.
- Add the drained pasta and two-thirds of the haggis. Toss for 1–2 minutes, adding pasta water as needed, until the pasta is tender and the mixture is piping hot. Take off the heat and stir in the cold butter, 1 tsp cider vinegar and most of the parsley. Taste before adding salt, pepper or more vinegar.
Top tip
Leeks are easier to chop if you cut them in half and start at the green end. Add the whisky with the pan off the heat, then return it to the hob to reduce. There is no need to flambé. Keep the reserved haggis uncovered so its browned edges stay crisp.
Serve with
Divide between warm bowls and scatter over the reserved crisp haggis, remaining parsley and grated Parmesan.
