BOEREWORS IN POMODORO SAUCE WITH TAGLIATELLE
- 1 kg boerewors
- 4 ripe tomatoes
- 1 onion
- 2 garlic cloves
- 1 small tub of tomato paste
- fresh or dried basil
- olive oil
- salt and pepper
- Tagliatelle, cooked as per packet instructions
- grated Cheddar cheese, to serve
Panfry the boerewors on both sides until it gets a golden colour but not cooked through.
Remove to a plate and cut into bite sized pieces.
Fry the chopped onion in a bit of olive oil (in the same pan as what was used for the boerewors) until translucent and add the chopped ripe tomatoes (I don’t even remove the skins) and tomato paste.
Add the torn basil leaves or dried basil herb.
Simmer until the tomatoes have completely dissolved into the sauce they make.
Note:
At this point you can blend the sauce completely smooth with a stick blender but I didn’t.
Put the boerewors bits back into the sauce to heat through.
Add salt and pepper to taste.
I also added a teaspoon of sugar to balance the acidity of the tomatoes.
Serve on the pasta or add the drained pasta to the pomodoro sauce and gently stir through.
Serve with strong Cheddar cheese.
Recipe and photo: Elsabie Templeton
