Sausages Mediterranean Style
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sausage
sliced |
*
|
| 1 | teaspoon |
olive oil
|
|
| 1 | clove |
garlic
crushed |
|
| 1 | each |
sweet red bell peppers
seeded, diced |
|
| 1 | can |
red kidney beans
|
*
|
| 1 | can |
tomatoes
chopped |
*
|
| 2 | teaspoons |
basil pesto
|
*
|
| 6 | each |
sundried tomatoes
cut up |
*
|
| 1 | tablespoon |
ketchup
|
|
| 8 | each |
black olives
pitted, halved |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sausage
sliced |
*
|
| 5 | ml |
olive oil
|
|
| 1 | clove |
garlic
crushed |
|
| 1 | each |
sweet red bell peppers
seeded, diced |
|
| 1 | can |
red kidney beans
|
*
|
| 1 | can |
tomatoes
chopped |
*
|
| 1E+1 | ml |
basil pesto
|
*
|
| 6 | each |
sundried tomatoes
cut up |
*
|
| 15 | ml |
ketchup
|
|
| 8 | each |
black olives
pitted, halved |
*
|
Directions
Heat the oil in a large pan.
Add the garlic and sausage pieces, cook until browned.
Add pepper and cook for 2 to 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.
