| 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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