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400 grams Thomas Walls Pork Sausages — cut into large

— pieces (1 pack) 1 teaspoon 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 teaspoons pesto sauce

6 sundried tomatoes — cut into pieces

1 tablespoon tomato ketchup

Salt and black pepper 8 black olives — pitted and halved

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.

Converted by MC_Buster.

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