Spicy Boerewors and Cabbage Pasta
This recipe is the epitome of thinking out-of-the-box. Who knew that boerewors with cabbage could be paired? Not only are they a perfect match but delicious too.
Feeds
4People
Preparation time
65Min.
easy
Ingredients
- 200 g durum wheat macaroni
- 15 ml sunflower oil
- 10 ml crushed garlic
- 1 onion, diced
- 2.5 ml Robertsons crushed chillies (optional)
- 500 g Boerewors, sliced (casing intact)
- ¼ small head cabbage, shredded
- 2 tomatoes, diced
- 450 ml water
- 48 g sachet Knorr spaghetti Bolognaise Dry Cook-in-Sauce
- 15 ml fresh parsley, chopped
Preparation method
- Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the macaroni until al dente (cooked but firm to the bite) then drain and set aside
- Heat oil in a large pot or deep pan and fry the garlic and onion until soft
- Add the Robertsons Crushed Chillies and fry for 1 minute to release the flavor and aroma
- Add the sliced boerewors and fry until well browned on all sides
- Add the shredded cabbage and tomatoes and allow to sauté for 5 minutes
- Add the water and stir in the contents of the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
- Allow to simmer for 20 minutes on a low heat stirring occasionally, or until the cabbage is cooked
- Combine the sauce with the cooked macaroni and transfer to a serving dish, top with chopped parsley and serve immediately
- Better For You Tips : For a low carb option serve this dish with "zoodles" (baby marrow / zucchini ribbons) instead of macaroni
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