Recipe by Chef Reuben Riffel.
Elevate your pasta night with our Chilli Pork Linguine, a mouthwatering fusion of Italian-inspired flavours and a spicy twist. Made with succulent pork sausages, briny olives, fresh basil, and savoury anchovy fillets, this dish is brought to life with the heat and richness of Banhoek Chilli Oil.
Served with crisp parmesan chips for a delightful crunch, this linguine is the perfect blend of hearty comfort and gourmet flair. Perfect for those who crave bold, vibrant flavours in every bite.
SERVES: 4
PREP TIME: 10 min
COOKING TIME: 30 min
INGREDIENTS:
6 pork sausages
Drizzle of Banhoek Chilli Oil
1 onion, chopped
2 cloves garlic, grated
4 anchovy fillets
Olive oil
3/4 cup freshly grated parmesan cheese
1/2 cup olives ( Chef Reuben used a combo of green and black)
1 heaped tbsp tomato paste
1/2 cup white wine
Fresh rosemary
Half a pack of cooked linguine
Fresh basil leaves
350g Rosa Tomatoes
Black pepper, salt
COOKING METHOD:
Boil the sausages for 5 minutes in boiling water (they firm up better this way, which adds to the texture).
Drain them and drizzle with Banhoek chilli oil, place the sausages in a hot oven and cook until nicely browned (180C for 6-8 minutes).
For the sauce, start by adding olive oil to a sauce pan, add the onions, slowly caramelise and then add the grated garlic.
Add the tomatoes, cook for 4 minutes then carefully crush them with a potato masher.
Add the tomato paste, white wine, rosemary and cook down at medium heat.
Cook for 10 minutes on low, then add olives, fresh basil, seasoning and extra Banhoek Chilli Oil.
Add the grated parmesan onto grease proof paper in a sheet pan.(Chef Reuben used a cookie cutter to make them round, but use what you have or freehand it).
Bake in a oven(180 degrees Celsius) until crisp 4-5minutes.
Slice the sausages, add to the sauce and toss the pasta through the sauce.
Serve with parmesan crisps and enjoy with friends and family.
