MEATBALLS WITH RISONI

Ingredients Instructions

600g Italian pork sausages

2 tbs olive oil

75g pancetta, chopped

1 onion, finely chopped

2 garlic cloves, finely chopped

400g risoni or orzo pasta

400g can Ardmona Diced Tomatoes

1 tbs tomato paste

1 cup (250ml) red wine

Finely chopped flat-leaf parsley leaves & grated parmesan, to serve

STEP 1

Squeeze the meat from the sausage skins, discarding the skins. Roll sausage meat into 20 walnut-sized balls.

STEP 2

Heat oil in a deep frypan over medium heat and cook the meatballs, turning, for 3-4 minutes until golden. Remove and set aside. Add pancetta to the pan and cook for 2-3 minutes until slightly crisp, then add the onion and garlic, and cook for a further 2-3 minutes until slightly softened. Add risoni and stir to coat, then add the chopped tomatoes, tomato paste, wine and 2 cups (500ml) hot water. Season and bring to a simmer, stirring, then return the meatballs to the pan. Reduce heat to low and cook for a final 10 minutes or until the risoni is cooked and liquid has absorbed.

STEP 3

Divide among bowls and scatter with chopped parsley and parmesan to serve.