Serves 4
Anne Child sent us this typical South African homegrown recipe. We tested it and massaged the method a little. Instead of the spaghetti, mashed potatoes are a delicious accompaniment.

You will need

500 g good quality thick boerewors
3 T (45 ml) canola oil
300 g spaghetti
Ina Paarman’s Pasta Spice
1 T (15 ml) olive oil
1 x 400 g Ina Paarman’s Tomato & Basil or Roasted Vegetable Pasta Sauce
½ cup (125 ml) reserved pasta water

Ina’s Tip

We also tested the air fryer method and it worked like a charm. 180°C for 15 – 20 minutes.


Cut the sausage into 5 cm pieces. Slit and peel away the skin of each, squash the meat up and roll into golf ball size meatballs.
Fry the balls in the oil in a pan or Anne uses her air fryer.
In the meantime boil the spaghetti.
Drain spaghetti reserving ½ cup (125 ml) of the pasta water and return spaghetti to the pot.
Add Pasta Spice and olive oil.
Toss the meatballs with about ⅓ of the Pasta Sauce, add the rest of the Sauce to the spaghetti and rinse out the bottle with the ½ cup (125 ml) of reserved pasta water. Add it to the spaghetti and stir through.
Delicious with a tossed salad.