Make it Grandé and stand a chance to win big!


Explore a world of flavours and get creative with Pasta Grandé. KwaZulu-Natal is the birthplace of the delectable bunny chow. The inspiration for this flavourful pasta bake comes from the hot and spicy food found in Durban’s take-aways and home kitchens. This dish is filling and packed with flavour –try it for yourself and stand a chance to win big! Enter your dish here and share your local pasta recipe using #MakeItGrande, #MakeItYourWay and #PastaGrande." 

Bunny Chow Pasta

Cooking: 1 hr | Serves 4-6


500g Pasta Grande penne

45ml (3T) canola oil

1 medium onion, finely chopped

1 carrot, diced

2 garlic cloves, crushed

15ml (1T) curry powder

10ml (2t) garam masala

10ml (2t) turmeric

800g lean beef mince

250ml (1c) beef stock

30ml (2T) sweet chilli sauce

500ml (2c) water

10ml (2t) salt

125ml (½c) frozen baby peas

250ml (1c) kidney beans, cooked

60ml full-cream yoghurt


3 slices white bread, crusts removed

15ml (1T) thyme leaves, chopped

15ml (1T) rosemary leaves, chopped

5ml (1t) salt

2,5ml (½t) freshly ground black pepper

45ml (3T) olive oil



  • Preheat the oven to 180°C and grease an ovenproof casserole dish.
  • Cook the pasta according to packet instructions. Drain and set aside.
  • Heat the oil in a large pan over a medium-high heat. Add the onion and carrot and sauté until the onion is translucent. Add the garlic, curry powder, garam masala and turmeric. Cook for 1 minute or until the garlic and spices turn fragrant.
  • Add the mince. Brown slightly, then add the beef stock, sweet chilli sauce, water and salt. Cover and simmer for about 15 minutes.
  • Add the peas and kidney beans. Stir in the yoghurt and allow it to simmer for another 2 minutes. Remove the pan from the heat. Transfer the cooked penne into an oven dish and mix through the mince mixture.


  • Tear the bread into small pieces and pulse in a food processor with the thyme, rosemary, salt and pepper, until it resembles coarse breadcrumbs.
  • Transfer to a small bowl, add the oil and mix through.
  • Spread the breadcrumbs evenly over the top of the pasta, gently pushing it down.
  • Bake in the oven for 12-15 minutes or until the breadcrumbs are golden and crispy. Serve straight from the oven with a fruit chutney on the side.

To celebrate our amazing South African flavours, Pasta Grandé wants to invite you to showcase your pasta dishes. Enter your dish here and share your local pasta recipe using #MakeItGrande, #MakeItYourWay and #PastaGrande. Include a picture of your Pasta Grandé pack and you could stand a chance to WIN monthly pasta pot prizes to the value of R15 000 and a chance to WIN the Grandé prize of R50 000 in cash. Your recipe could also be featured in the Pasta Grandé eCookbook. Join in on the fun and #MakeItGrande.

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