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.