Ingredients

Method

• olive oil, for frying 
• 500 g Woolworths free-range venison sausage, casing removed 
• 1 onion, finely chopped 
• 2 cloves garlic, finely chopped 
• 10 sundried tomatoes, finely chopped 
• 3 T tomato paste 
• ½ cup chicken or vegetable stock 
• 250 g Woolworths conchiglioni pasta shells 
• 250 g ricotta 
• 50 g Parmesan, freshly grated 
• 2 T caperberries 
• fresh basil, for serving 

Method

Ingredients

1. Preheat the oven to 180°C. Heat a drizzle of olive oil in a large frying pan. Add the boerewors meat and fry until golden brown, breaking it up with a wooden spoon. Remove from the pan and set aside.

2. In the same pan, fry the onion and garlic for 5 minutes, or until softened. Stir in the sundried tomatoes and tomato paste, then pour in the stock. Simmer for 5 minutes until slightly reduced.

3. Remove half the sauce and spread it into the base of a large baking dish. Return the boerewors to the pan with the remaining sauce and simmer for 5 minutes.

4. Meanwhile, cook the conchiglioni according to package instructions until just al dente. Drain and cool slightly.

5. Stuff each pasta shell with the boerewors filling, then arrange in the baking dish on top of the sauce. Dot spoonfuls of ricotta between the pasta shells.

6. Bake for 20–25 minutes or until the top is lightly golden and crisp.

7. Remove from the oven, sprinkle with Parmesan, scatter over the caperberries and garnish with fresh basil leaves before serving.

Cook’s note: For extra indulgence, drizzle with chilli oil or add mozzarella for a gooey topping.

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Photography: Sadiqah Assur-Ismail
Recipes and Production: Bianca Strydom
Food assistant: Bianca Jones

Woolworths venison sausages are made with coarsely ground venison with lamb fat for succulence. It's free from growth stimulants and routine antibiotics.

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