Name: Sausage and risoni stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 27.30 gm olive oil; 8 thick beef sausages; 1 large red onion, halved, cut into wedges; 1 large red capsicum, thickly sliced; 2 small zucchini, thickly sliced; 1 small eggplant, trimmed, cut into 1cm pieces; 800g can diced tomatoes; 20.00 ml chopped fresh rosemary leaves; 82.50 ml dried risoni pasta; 125.00 ml pitted kalamata olives; fresh rosemary leaves, to serve

Sausage and risoni stew

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Cozy up with a hearty sausage and risoni stew - simple, nourishing, and delicious.

Ingredients:

27.30 gm olive oil
8 thick beef sausages
1 large red onion, halved, cut into wedges
1 large red capsicum, thickly sliced
2 small zucchini, thickly sliced
1 small eggplant, trimmed, cut into 1cm pieces
800g can diced tomatoes
20.00 ml chopped fresh rosemary leaves
82.50 ml dried risoni pasta
125.00 ml pitted kalamata olives
fresh rosemary leaves, to serve

Instructions:

In a large frying pan over medium-high heat, heat 2 teaspoons of oil until shimmering. Cook sausages, turning occasionally, for 8 to 10 minutes until beautifully browned and cooked through. Transfer sausages to a plate.
In the pan with the remaining oil, sauté onion, capsicum, zucchini, and eggplant until tender, about 5 minutes. Add tomatoes and rosemary, then simmer.
Cut sausages in half lengthwise and then crosswise. Combine with risoni and olives in a pan. Season with pepper and reduce heat to medium. Cover and simmer for 10 minutes, stirring occasionally, until risoni is tender. Serve with a sprinkle of fresh rosemary on top.

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