Boerewors Pasta Bake
- 60 minutes
- 4-6
- Easy
Ingredients
For the pasta & meat:
- 400–500g boerewors
- 300g pasta (penne or fusilli works best)
- 1 tbsp oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 tsp smoked paprika
- 1 tsp dried mixed herbs (or Italian herbs)
- Salt & black pepper to taste
For the sauce:
- 1 can (400g) chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp sugar (optional, balances acidity)
- ½ cup beef or vegetable stock
- ½ cup chutney (Mrs Ball’s if you want it truly SA 🇿🇦)
For the topping:
- 1–1½ cups grated Ladismith cheddar cheese
- ½ cup of Ladismith mozzarella
- 2 tbsp chopped fresh parsley (optional)
Method
- Cook the pasta
- Boil in salted water until just al dente.
- Drain and set aside.
- Cook the boerewors
- Heat oil in a large pan.
- Add boerewors (crumbled or sliced into chunks).
- Cook until browned and slightly crispy.
- Remove excess fat if needed.
- Build the base
- Add onion, garlic, and grated carrot.
- Cook until soft (about 5 minutes).
- Add flavour
- Stir in paprika, herbs, salt, and pepper.
- Add tomato paste and cook for 1–2 minutes.
- Make the sauce
- Add chopped tomatoes, stock, chutney, and sugar.
- Simmer for 10–15 minutes until slightly thickened.
- Combine
- Mix the cooked pasta into the sauce.
- Taste and adjust seasoning.
- Bake
- Transfer to a greased baking dish.
- Top with cheese.
- Bake at 180°C for 20–25 minutes until bubbly and golden.
- Serve
- Sprinkle with parsley.
- Serve hot with garlic bread or a simple salad.