500 g boerewors 1 onion, chopped 2 cloves garlic, crushed 1 x 410 g can Rhodes Tomato Italian 330 ml ( 1⅓ C) prepared chicken stock 250 ml (1 C) water 250 g spaghetti salt and freshly cracked black pepper to serve: grated parmesan cheese
Remove the boerewors sausage meat from its casings and break into chunks. Heat a large saucepan, and fry the boerewors meat until it begins to brown. Add the onion and the garlic and fry until onion the onion softens. Drain any excess fat. Add the Rhodes Tomato Italian Style, prepared chicken stock and the water. Bring the sauce to a boil. Add the spaghetti. Cook over medium heat, stirring regularly to prevent sticking, for 15 minutes or until the pasta is cooked, adding extra hot water to the saucepan if necessary. Season to taste. Just before serving, sprinkle with parmesan cheese.