Ingredients

For The Pasta :

• Cooked Penne pasta (keep 1 cup of water aside)
• 1 Tbsp.  dried basil
• Olive oil

For The Pasta Sause :

• 2 x Shallots sliced
• 1 Tbsp. chopped garlic
• West Peak Meats “Egte oudtydse rookwors” sliced
• Oilve oil for cooking
• 2 Tbsp. Basil pesto
• 1 cup of the pasta water
• Black pepper and salt to taste

Pecorino cheese shavings for garnish

Method

Cook half ‘n packet of Penne pasta al dente.  Dish out in a big bowl and mix with a dash of olive oil, 1 Tbsp. of dried basil and add salt and black pepper.  Set aside.

In a large frying pan or pot, add the onions and garlic and fry until the shallots are translucent.  Add the sausage and cook for a further 5 minutes.  Add the water and pesto and mix well.  Add the cooked pasta and cook on medium heat for about 10 minutes until some of the water has dissolved and a nice sauce has formed.

Garnish with Pecorino cheese shavings or Mature Medium to hard Cheese.

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