Boerewors & Onion Pasta Skillet

Ingredients

• 2 tbsp olive oil
• 500 g boerewors
• 1 large onion, thinly sliced
• 2 cloves garlic, crushed
• 1 tbsp BlixSam Nou Braai
• 2 tsp BlixSam Pasta Mio
• 2 tbsp tomato paste
• 400 g chopped tomatoes
• 250 ml beef stock
• 300 g penne or fusilli pasta
• 125 ml fresh cream
• 1 cup grated mature cheddar cheese
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley

Method

1. Bring a large pot of salted water to the boil and cook the pasta until just al dente. Drain and set aside.
2. Heat the olive oil in a large cast-iron skillet or frying pan over medium-high heat.
3. Cook the boerewors until browned and cooked through. Slice into bite-sized pieces and return to the skillet.
4. Add the sliced onion and cook until soft and lightly caramelised, then stir in the garlic and cook for 1 minute.
5. Sprinkle over the BlixSam Nou Braai and BlixSam Pasta Mio, allowing the spices to bloom in the oil for maximum flavour.
6. Stir in the tomato paste, chopped tomatoes and beef stock. Simmer for 5–7 minutes until slightly thickened.
7. Stir in the fresh cream and season with salt and freshly ground black pepper.
8. Fold in the cooked pasta and half of the grated cheddar cheese until well coated.
9. Sprinkle over the remaining cheddar, cover with a lid for 2–3 minutes until melted, or place under a hot grill until golden.
10. Garnish with chopped fresh parsley before serving.

Serving Suggestion