3 cloves minced garlic
1 banana shallots (sliced)
4 pcs good quality sausage (skin removed)
1 red bell pepper (chopped)
125 grms chestnut mushrooms (chopped)
1 can chopped tomatoes
3 tsp RoniB's Kitchen Black Bean Chilli Oil
150mL red wine
150 mL pork stock
1 tbsp tomato paste
salt and pepper to tase
Cook Penne Pasta as instructed in the packaging
in a seperate pan, reduce red wine to half, add the stock and reduced to half. Set a side
Heat oil in a wok/pan, add onions until translucent
Add minced garlic and RoniB's Kitchen Black Bean Chilli Oil
Stir for 1 minute
Add Sausages. Breaking it up as you fry until no longer pink
Add bellpeppers and mushrooms. Cook for further 2minutes
Add Tomatoes, red wine reduction and tomato paste.
Stir and cook until slightly thicken
Season with salt and pepper to taste.
Add the cooked penne, Stir until well coated.
Top with grated parmasen cheese, coriander and parsely. Serve hot. Enjoy!
A pasta dish that has been livened up with a bit of chilli