Ingredients

• 4 x Thick Italian Sausages

• 1 x Medium onion - diced

• 3 x Garlic cloves diced

• Olive oil

• 1 x Medium red capsicum

• 2 x Tablespoons tomato paste

• 1 x Tin Italian diced tomatoes

• 1 x Tin cannellini beans or similar white beans. Drained

• 1 x Cup best home made style chicken stock

• 1/2 x Cup parmesan - shaved. Avoid the packet pre shaved parmesan

Preparation

In a heavy based pan with a little olive oil cook the sausages until just beginning to firm then allow to cool and then slice into 2cm pieces and set aside.

Next deseed the red capsicum, lightly coat with olive oil then bake until the skin begins to crinkle. Remove from oven, taking care not to burn yourself, and slice into thin strips. Importantly setting aside the juice from the roasted capsicum.

Next, add the onions and garlic to the same pan with olive oil and fry down until soft and caramelised. Then add the tomato paste, white beans and sliced red capsicum with reserved capsicum juice. Stir to bring everything together then add the chicken stock and tomatoes.

Now return the sliced sausage to the pan and cook for 25 - 30 minutes to finish cooking the sausage, allowing the sauce to reduce a little then sprinkle with the shaved parmesan cheese and serve with arborio rice.

Important: Note: The Italian sausage, red capsicum and juice should provide all the flavour you will need without the need for salt or pepper, however, if you like add to taste