Since I don’t yet have a braai (barbecue), and had a pack of sausage begging to be used, I needed to figure something out. This is a very quick and easy pasta supper to knock up if you are in a hurry. The sausage has so much flavour so you don’t need much else.
I love tomato with boerewors. In fact I cant really eat it without some sort of tomato intervention. I love relish or ketchup with it, but my all-time favourite is fresh tomato. You could use tinned tomatoes in this sauce (just cook it for a bit longer), but I love the quick-cook of cherry tomatoes. Literally flash fried in the pan with the sausage and a splash of tomato passata to make a nice slurpy sauce for the linguine. The basil adds some nice fragrant freshness.
The * boerewors has all the flavour so you need very little seasoning apart from a pinch of chilli (optional), salt and pepper.
This recipe makes 2 very generous portions
400gms of your favourite boerewors
2 cups of halved cherry tomatoes
1/2 cup of tomato passata / jarred tomato sauce
a fistful of fresh basil leaves – roughly chopped
a pinch – 1/2 t of smoked chilli flakes / chilli flakes if you felt like adding some heat
Parmesan to serve
pasta of your choice (I used about 200 – 250g of linguini)
Slice the sausage up into smallish discs and fry in a non stick pan until the meat starts going brown and is just cooked through. Remove the meat and drain on paper towel as a lot of fat is rendered out. Discard the fat and return the pan to the heat which is now just coated in a thin layer of the leftover fat, and flash cook the tomatoes until heated through. Add the sausage back to the pan with the basil, chilli and passata and heat through. Check seasoning and add salt and pepper.
The whole process takes a matter of minutes, so make sure you start cooking your pasta before.
Serve with pasta and a grating of fresh Parmesan cheese.
* if you are reading this post and don’t live in South Africa, boerewors is a traditional South African spicy sausage made from beef that would typically be cooked on a barbecue. The main spice in this sausage is coriander. You could substitute with another spicy sausage, or a mix of a beef and pork sausage.
Michael’s wine recommendation – click here
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