| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Walls | 2 | servings | |
INGREDIENTS
| 400 | g | Thomas Walls Pork Sausages; cut into large |
| ; pieces (1 pack) | ||
| 1 | ts | Olive oil |
| 1 | Clove garlic; crushed | |
| 1 | Red pepper; seeded and cut into | |
| ; strips | ||
| 1 | 397 gram can ratatouille; (14oz) | |
| 1 | 227 gram can red kidney beans; drained and rinsed | |
| ; (7oz) | ||
| 1 | 227 gram can chopped tomatoes; (7oz) | |
| 2 | ts | Pesto sauce |
| 6 | Sundried tomatoes; cut into pieces | |
| 1 | tb | Tomato ketchup |
| Salt and black pepper | ||
| 8 | Black olives; pitted and halved | |
| Fresh basil; shredded to garnish |
INSTRUCTIONS
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@atoc.demon.co.uk> on Dec 8, 1998
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