Think you can’t whip up a delicious dinner for under R200? Think again! Our MK team is going spatula-to-spatula with two flavour-packed pasta dishes that prove great taste doesn’t have to cost a fortune! These budget-friendly dishes are easy to make, packed with flavour and perfect for feeding the whole family without emptying your wallet. 

Crispy sausage & broccoli pasta

Serves 4

You can choose to roll the boerewors meat into perfect little meatballs, or pinch of pieces that will result in crispy little bites instead. 

Ingredients 

450g country classic boerewors 
2 Tbsp olive oil blend 
1 onion, chopped finely
2-4 cloves garlic, sliced 
1 cup beef stock 
1 head broccoli, blanched 
500g pasta shells
60g grated hard cheese
Salt and milled pepper 

Method

1. Take boerewors out of the casing and make little meatballs. (Tip on camera – use pork sausage to save even more) 
2. Fry meatballs over high heat (you want edges to go crispy). 
3. Lower heat, then add onion to sauté. Add garlic. (If you like some heat, add chilli flakes at this point.) 
4. Toss in stock and broccoli, then cover immediately to let broccoli steam. 
5. Uncover and reduce if needed.  
6. Toss in pasta and cheese. Season well. 
7. Serve hot off the stove. 

Quick tomato chicken pasta

Serves 4-6

A pantry staple pasta: you probably have most of the ingredients in your home already! 

Ingredients 

For the chicken

4 chicken fillets, sliced into cubes
2 tsp bicarbonate of soda
¼ cup cornflour 
3 Tbsp olive oil   

For the sauce

2 Tbsp olive oil 
3 cloves garlic, minced
50g tomato paste 
2 tsp Italian herbs 
1 cup chicken stock
1 can (410g) tomato and onion mix  

For serving

500g penne , cooked
1 block (100g) feta, crumbled  
Oven-roasted butter beans (see cook’s note below) 

 Method

1. Combine chicken and bicarb in a bowl and mix thoroughly to coat.  
2. Scatter over cornflour and toss to coat again. Set aside to “velvet” – this will create a crispy exterior on the chicken and tenderise.  
3. For the sauce, add oil and garlic to a hot pan and fry for 30 seconds until lightly fragrant.  
4. Spoon in tomato paste and Italian herbs, then fry for another 30 seconds to cook the tomato slightly.  
5. Pour in chicken stock and tinned tomato mix, stir, then bring to a low simmer and cook for 15 minutes until reduced and thickened.  
6. Add oil to a separate hot pan and fry chicken in batches until lightly golden but not cooked through, about 5-8 minutes. Remove.  
7. Once sauce is reduced, either leave chunky or carefully blitz with a stick blender to create a smooth liquid.  
8. Add chicken to the sauce and bring to a simmer to cook for another 6-8 minutes. 
9. To serve, arrange cooked pasta in a serving bowl and top with sauce. Finish with a sprinkling of feta and roasted beans.  

Cook’s note
To make the roasted beans, drain and rinse before tossing with oil and spices of choice (think smoked paprika, cumin or even curry powder). Roast for 20-25 minutes at 180°C until crispy and golden.