Spicy Boerewors Pasta Polana Penne

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Prep time:
15min
Cooking time:
30min
Serving 6 Amateur
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Ingredients

600 g  Boerewors

30 ml  Sunflower oil

1   Brown onion, chopped

1 medium   Eggplant, chopped

1   Red pepper, chopped

4   Zucchini, chopped

2 x 410 g  Canned Tomatoes

4x 250 ml  Penne Pasta

1/4 c  Basil

1/2 tsp  Salt and Pepper for seasoning

1 tsp  Crushed Garlic

2 Tbsp  Grated Gouda Cheese
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Instructions

Step 1

Cook the penne pasta in boiling water for 8 to 10 mins. Meanwhile, remove the boerewors from its casing.

Boerewors
Penne Pasta
Step 2

Heat the oil in a large saucepan and fry the boerewors meat until almost cooked.

Remove the meat from the pan and set aside.

Discard excess fat from the pan.

Boerewors
Sunflower oil
Step 3

To make the sauce, add the chopped onion to the pan and fry for a few minutes until softened.

Brown onion, chopped
Step 4

Add the chopped zucchini, pepper and eggplant and fry, stirring occasionally for 5 minutes more.

Add the canned tomatoes and Garlic.

Eggplant, chopped
Red pepper, chopped
Zucchini, chopped
Canned Tomatoes
Crushed Garlic
Step 5

Bring the sauce to the boil and then reduce the heat and simmer until the vegetables are cooked through.

Return the boerewors meat to the pan.

Boerewors
Step 6

Continue to simmer the sauce for a further 5 minutes or until the meat is cooked through.

Add the cooked penne pasta to the sauce and toss well to mix.

Penne Pasta
Step 7

Serve immediately with the fresh basil leaves and Cheese.

Basil
Grated Gouda Cheese

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