Recipe: Peppadew® Piquanté Pepper and Garlic Pasta with Chorizo

It has  been a while since I posted a recipe.  Well, I thought I would feature one of the recipes developed by Paul Hartmann using the new Peppadew® Pasta Sauces. …

Paul Hartmann explains….Pasta is quick, simple and easy and can be done up to look extravagant and taste fantastic.  For me pasta is best served al dente which means “to the tooth” while some prefer softer pasta traditionally Italians cook it al dente.

He continues….We are all time poor so that is why this new pasta range from Peppadew® is fantastic, it takes 8 minutes maximum to cook a packet of dried pasta, while your pasta is boiling heat up a pan and add some chorizo, paprika, garlic and your favourite read made Peppadew® pasta sauce, dinner is served in 15 minutes or less.

Chorizo sausage with it’s top note of hot paprika works very well with the heat of this sauce while the fat provides a good balance.  Sage is strong and will stand up to the two.  Served with screw shaped pasta for added texture.” Explains Hartmann.

I prepared the dish at home and it is really effortless to put together and tasty too.  The sage give the dish an interesting fragrance.   Hope you enjoy the recipe!

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Peppadew® Piquanté  Pepper and Garlic Pasta

 250g screw noodles

125g Chorizo sausage, thinly sliced

200g Peppadew® Piquanté pepper & garlic sauce

20g sage, finely shredded

50g pecorino, grated (optional)



  1. Cook the noodles in lots of boiling salted water.
  2. Fry the Chorizo in a saucepan big enough to accommodate all the ingredients.
  3. When the fat is rendering add the Piquanté pepper & garlic sauce and bring to the boil.
  4. Drain the noodles and add to the sauce with halt the sage and a grinding of black pepper.
  5. Toss well and transfer to heated plates before topping with the remaining sage and optional cheese.

About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comments ( 2 )

  • Thuli, I made something similar with the garlic and basil. They’re great for quick suppers. Gonna try this one out

    • Hey Thando!

      Lovely to see you here! The recipe is delicious but I would recommend adding the cheese (it is optional in the recipe). To me it just balances out the flavour of the dish! Hope you enjoy! 🙂

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