Chilli Boerewors Pasta
500g venison boerewors
1 red onion, finely chopped
2 cloves garlic, finely chopped
1 tsp smoked paprika
½ tsp chilli flakes (optional, or use less if you are sensitive)
1 tin tomatoes, chopped
¼ tsp salt
1 tsp brown sugar
2 fresh bay leaves
1 tsp fresh origanum (or ½ tsp dried)
3 tbs water
6 tbs olive oil
freshly ground black pepper, to taste
Italian parsley, chopped – for serving
parmesan or pecorino cheese – for serving
Fry the onion in 3 tbs olive oil until soft. Add the garlic, paprika and chilli and fry for a further two minutes. (Take care not to burn the garlic!)
Add the tomatoes, sugar, salt, water, origanum and bay leaves. Cover and cook over a low heat for 20 minutes. If it gets too dry, add another tablespoon or two of water, but take care not to add too much, this is a thick sauce.
While the sauce bubbles away, squeeze the venison boerewors filling from the casing. Shape into equal-sized small meat balls and fry in 3 tbs olive oil until nicely browned.
Once cooked, add the meat balls to the sauce, taste for salt, remove the bay leaves and add a grinding of black pepper. Stir through and it’s ready. Serve with your favourite pasta (I used penne but, to be honest, spaghetti is top of my list). Sprinkle with parsley and truckloads of parmesan or pecorino.
