Scozia Pasta

Ingredients (Makes 4)

  • Salt and pepper
  • 200g parmesan cheese, grated
  • 4 tbsp Scotch Whisky Sauce
  • 2 shallots, finely diced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 2 tbsp Marsala wine
  • 400ml double cream
  • 200g baby spinach leaves, washed
  • 400g tagliatelle


  1. Cover and cook over a low heat until the spinach is just wilted. Season with plenty of ground black pepper.
  2. Cook until just softened (3-5 minutes) and add the Marsala wine and the Scotch Whisky Sauce.
  3. Heat the oil and butter in a large frying pan and add the shallots and garlic.
  4. Add the cream and ¾ grated Parmesan cheese, bring to the boil then add the spinach (stalks removed).
  5. Cook and drain the pasta, then add and toss with the cream/spinach mixture. Sprinkle the remaining parmesan over the top.