Yield: 2 servings
|400 grams||Thomas Walls Pork Sausages; cut into large|
|\N \N||; pieces (1 pack)|
|1 teaspoon||Olive oil|
|1 \N||Clove garlic; crushed|
|1 \N||Red pepper; seeded and cut into|
|\N \N||; strips|
|1 \N||397 gram can ratatouille; (14oz)|
|1 \N||227 gram can red kidney beans; drained and rinsed|
|\N \N||; (7oz)|
|1 \N||227 gram can chopped tomatoes; (7oz)|
|2 teaspoons||Pesto sauce|
|6 \N||Sundried tomatoes; cut into pieces|
|1 tablespoon||Tomato ketchup|
|\N \N||Salt and black pepper|
|8 \N||Black olives; pitted and halved|
|\N \N||Fresh basil; shredded to garnish|
Heat the oil in a large pan. Add the garlic and sausage pieces, cook until browned.
Add pepper and cook for 2-3 minutes.
Add ratatouille, kidney beans, chopped tomatoes, pesto, sundried tomatoes, ketchup and seasoning.
Simmer, uncovered, for 5 minutes.
Stir in olives prior to serving and garnish with the shredded basil Serve with tagliatelle or crusty bread and salad.
Posted to MM-Recipes Digest by Alan Hewitt <alan@...> on Dec 8, 1998