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.