- 500 g pasta (for this meal I prefer penne, but use what you like)
- 1 tot olive oil
- 1 tot butter
- 1 onion (very finely chopped)
- 1 red pepper, sliced
- 1 pack Jan Braai Chorizo sausage (sliced)
- 2 cloves garlic (finely chopped)
- 2 cans chopped tomatoes
- ½ tot sugar
- 1 tsp salt
- ½ tsp pepper
- 1 cup cream (250 ml tub)
- ½ cup vodka
- Parmesan cheese (to serve)
- In your potjie on a fire, cook the pasta in salted water for 6 minutes, then drain it and keep it on one side. The pasta won’t be completely cooked but this is what you want, as it will be finished later.
- Put the same (now empty) potjie back on the fire, heat the oil and butter, then fry the sausage, onion and red pepper until the onion is soft but not too brown. It will take between 5 and 10 minutes. Add the garlic and then fry for another minute.
- Now add the chopped tomatoes, sugar, salt and pepper. Stir well, then cover and simmer for 15 minutes until it gets thicker.
- Add the cream, then stir well and bring it to the boil. As soon as it is boiling, add the half-cooked pasta from step 1 and pour in the vodka. Bring it to the boil again, then cook for about 5 minutes until the sauce thickens and the pasta starts to absorb the sauce.
- Remove from the fire and serve. As with any tomato-based pasta, you can serve it with grated or shaved Parmesan cheese, and as with almost any pasta, tomato base or not, you can drizzle it with quality South African extra-virgin olive oil.
- Serve with salt and pepper on the table, so guests can add their own.
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