Boerewors Tomato Pasta
Seared boerewors, peppers and tomato make a robust rigatoni sauce with familiar braai-spice warmth.
South African-inspired01Rough pieces give more browned edges.
02Peppers suit the warm sausage spice.
03Rigatoni holds the chunky sauce.
Cook it calmly.
- 01
Brown the wors
Remove boerewors from its casing in rough pieces and brown well in a wide pan. Lift out.
- 02
Cook the vegetables
Soften onion and pepper in the rendered fat, then cook tomato paste and paprika.
- 03
Reduce the sauce
Add tomatoes and simmer for 18 minutes until thick. Return the wors for the final 5 minutes.
- 04
Toss
Add al dente rigatoni and enough pasta water to coat. Finish with parsley.
Common mistakes
- Crowding the sausage.
- Leaving the tomato sauce thin.
- Adding extra salt before tasting the wors.
The detail that changes the dish.
Let the sausage pieces colour before moving them. A good brown crust carries more flavour than constant anxious stirring.
A robust local sausage sauce
Boerewors brings coriander and warm spice to a tomato pasta. Removing it from the casing creates rough pieces with plenty of browned edges.
This is a South African-inspired fusion dish. Rigatoni and good sauce technique keep it coherent without inventing Italian heritage.
Let the sausage do some seasoning
Rendered boerewors fat carries spice into the peppers and tomato. Salt is best corrected only after the sausage returns.
Let the sausage pieces colour before moving them. A good brown crust carries more flavour than constant anxious stirring.
At the table
Serve with a green salad and parsley.
Later, if needed
Refrigerate for 3 days or freeze sauce for 2 months. Reheat thoroughly.
Be realistic
Freeze the sauce without pasta for up to 2 months.
Frequently asked questions
Can I slice the boerewors instead?+
Yes. Chill it first for neater rounds, then brown them without crowding.
Is this an Italian recipe?+
No. It is intentionally South African-inspired.
