Haggis Ragu

Heat the oil in a large frying pan and cook the soffritto mix for 6 mins to soften. Remove the haggis from its casing and roughly chop, then add to the pan to fry for 5 mins. Stir in the lentils, season and pour in the passata, then simmer for 15 mins or until thick and saucy.
Meanwhile, cook the penne until al dente, then drain and reserve a cup of the cooking water. Toss the pasta through the sauce, loosening with some cooking water if needed. Scatter with parmesan and serve immediately.

35 mins

4 serving

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