1Chop cavalo nero into bite sized pieces and blanch for 4 minutes in salted water. Drain and keep the water
2Melt the butter in a pan, add the garlic and gently fry for a couple of minutes.
3Slit the black pudding skin and peel off. Roughly Chop the pudding and add to the frying pan. Fry for five minutes
4Add the cabbage, stock and vinegar and mix together. Lid and keep warm.
5Bring the cabbage water to the boil and cook the pasta according to instructions.
6Drain leaving a little water and fold in the black pudding mix and Parmesan. Check seasoning and serve.