1teaspoonchicken stock powdermixed with 1 cup boiling water
1cuprisoniorzo pasta
1/4cupparsley leavesroughly chopped
1/2–1cupparmesan cheesegrated
Instructions
Squeeze the meat from the sausage casings and make little rustic meatballs. You should get about 30 meatballs, depending on the size of the sausages.
8 sausages
In a large frying pan, heat 1 tablespoon of the olive oil over medium–high heat. Add the meatballs and cook until nicely browned. Remove and set aside.
2 tablespoons extra virgin olive oil, 8 sausages
In the same frying pan, add the remaining tablespoon of olive oil. Sauté the onion and garlic until soft and translucent. Add the carrot and celery and cook for a few minutes until they start to soften. Pour in the canned tomatoes and chicken stock. Add the meatballs to the sauce, stir well and bring to a simmer. Place the lid on and cook for 15–20 Minuten.
2 tablespoons extra virgin olive oil, 1 brown onion, 2 cloves garlic, 1 carrot, 3 celery sticks, 800 g canned cherry tomatoes, 1 teaspoon chicken stock powder, 8 sausages
Add the risoni to the tomato sauce and stir to combine. Cook, stirring occasionally, for 10 Minuten or until cooked to your liking. Sprinkle with the parsley and parmesan.
1 cup risoni, 1/4 cup parsley leaves, 1/2–1 cup parmesan cheese
