1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Sausage and risoni stew

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • 1 1/2 tablespoons 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
  • 1 tablespoon chopped fresh rosemary leaves
  • 1/3 cup dried risoni pasta
  • 1/2 cup pitted kalamata olives
  • fresh rosemary leaves, to serve


  • 1
    Heat 2 teaspoons oil in a large frying pan over medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and just cooked through. Transfer to a plate.
  • 2
    Heat remaining oil in pan. Add onion, capsicum, zucchini and eggplant. Cook, stirring, for 5 minutes or until vegetables are tender. Stir in tomatoes and rosemary. Bring to a simmer.
  • 3
    Slice sausages in half lengthways, then crossways. Add to pan with risoni and olives. Season with pepper. Reduce heat to medium. Simmer, covered, stirring frequently, for 10 minutes or until risoni is tender. Serve topped with rosemary.

Source: taste.com.au


Please enter your comment!
Please enter your name here