Convenient and Delicious Peppadew® Pasta Sauces
Pasta sauces really are a work of art. We love that they quickly and easily turn a simple meal into something gourmet. That’s why Peppadew®, the loved South African brand, has added to them Peppadew® range.
The pasta sauce range offers fresh simple, flavoursome ingredients in just the right proportions. “We’re not messing with the history of the great pasta sauce,” explains Peppadew® brand manager, Laurian Ovens. “We’re just using our expertise, as one of South Africa’s leading quality food brands, to create products that offer consumers convenient deliciousness.
The flavour choices for the Peppadew® pasta sauce range include traditional tomato and basil as well as the classic heart stopping piquanté pepper in two bold flavours, Piquanté Pepper and Garlic, and Piquanté Pepper and Olive. There is also a Green Pepper and Garlic sauce, offering an innovative twist that the whole family will love and a Tomato and Jalapeño Chilli sauce for those who prefer a hotter product.
Consumers trust the Peppadew® brand name as a sign of quality and one that offers great food with wonderful flavour, conveniently packaged to add an edge to their cooking experience. “Our pasta sauce range sits very easily with the other products we market under the Peppadew® brand name including pickled jalapenos and onions, atchar, relish and splash-on sauces,” says Laurian.
The Peppadew® pasta sauce range, with its bold flavours, twist on the traditional and spark of innovation, is available nationally from Pick n Pay, Spar and Checkers. As with most of the products under the Peppadew® brand name, the pasta sauces, packed in 400g glass jars, contain no artificial colourants or preservatives and has a 1-year shelf life. Check below for great inspiration!
Preparation time: 15 minutes
Cooking time: 25 minutes
¼ C (60 ml) olive oil
2 onions, finely diced
1 eggplant, cut into 1cm dice
2 red peppers, diced
3 courgettes, sliced
2 cloves garlic, crushed
1 x 400g jar Peppadew® Tomato and Jalapeno Chillies Pasta Sauce
½ C (125 ml) vegetable stock
handful pitted black olives
chopped flat-leaf parsley
250g fresh egg lasagne sheets
grated Parmesan or Pecorino
Heat the oil in a large pan. Add the onions and cook until translucent, about 5 minutes. Add the eggplant, pepper, courgette and garlic; sauté over a medium heat for 5-10 minutes.
Add the Peppadew® Tomato and Jalapeno Chillies Pasta Sauce and vegetable stock. Simmer for 15-20 minutes, until vegetables are soft and sauce has thickened, but is not too dry. Adjust seasoning and stir in olives and parsley.
Meanwhile, cook lasagne sheets according to pack instructions.
Place one lasagne sheet on a plate, top with ratatouille, another lasagne sheet, more ratatouille and a final lasagne sheet. Scatter with grated cheese and serve.
Preparation time: 10 minutes
Cooking time: 20 minutes
500g pork bangers
2tbsp olive oil
knob of butter
a few fresh sage leaves, sliced
1x400g jar Peppadew® Tomato and Basil Pasta Sauce
Cut open the sausage casings and pinch off walnut-size pieces of the meat. Fry in olive oil and butter until browned and cooked through. Add the sage leaves for 2-3 minutes at the end, being sure not to let them burn. Add the Peppadew® Tomato and Basil Pasta Sauce and heat through.
Meanwhile, cook tagliatelle according to pack instructions until al dente. Combine pasta and sauce and serve immediately.