Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 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