| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | Other |
| Preparation | Moderate |
| Calories | 896 |
| Fat | 39g |
| Saturates | 22g |
| Protein | 32g |
| Carbs | 105g |
| Sugars | 8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Finely chop the onion and mince the garlic.
Heat a large saucepan over a medium heat. Fry the boerewors coil until browned and just cooked through, turning regularly. Remove from the pan and set aside to rest before slicing into 3cm pieces.
In the same pan, sauté the onion and garlic until soft and translucent. Stir in the leftover smoor along with the chopped tomatoes. Simmer for approx. 10 minutes until the sauce thickens slightly. Season with the salt and pepper. Stir through the cream, then remove from the heat.
Meanwhile, cook the penne in a large pot of boiling water according to package instructions. Add the spinach for the final 30 seconds of cooking time, then drain everything together.
Toss the pasta and spinach with the sauce until well coated, then pour the mixture into a large ovenproof baking dish. Scatter the sliced boerewors on top and finish with the grated cheese.
Bake uncovered for approx. 20-25 minutes until golden and bubbling.
Roughly chop the parsley and scatter over the bake. Serve while warm.
