Beef Boerewors and Macaroni with Basil and Chili
Ingredients
Beef boerewors, skinned
½ and onion, chopped
2 cloves garlic, minced
2-3 dried chilies (optional)
Half bunch basil, plucked off the stalk
4 tbsp. olive oil
60g cherry tomatoes, halved
1 tbsp RoycoMchuzi Mix
1 cup grated parmesan cheese
80g macaroni pasta
Salt
Pepper
Method
1. After taking off the skin from the boerewors, cut into chunky pieces. Set aside
2. In a large enough pot, bring some water to boiling point, add a pinch of salt and 1 tablespoon of olive oil. Cook the macaroni according to the instructions on the packet (about 7 minutes)
3. Once cooked to al dente, set aside
4. Heat 1 tablespoon oil in a large frying pan under medium heat. Place the boerwors into the pan and brown well. Take out and set aside
5. In the same pan, toss in the onion and garlic. Cook for about 1 minute then add the chili flakes
6. Put the boerewors back into the pan, add the Mchuzi Mix, whole basil and cherry tomatoes. Toss for a further 2 minutes, add the macaroni and the rest of the olive oil
7. Mix well until everything is incorporated. Season well with salt and pepper. Serve immediately and sprinkle the parmesan cheese on top
Tip:
