If you have never heard of risoni, you are probably not alone. Whilst it may look like rice, it is actually a very short style of pasta that can be used in lots of ways. It is often added to soups and stews and is a great way of making a one-pot pasta dish, perfect for on the road.
500g pork sausages, cut into 2cm lengths
1 medium brown onion, peeled, finely diced
2 teaspoons garlic paste or powder
300g canned tomatoes, chopped or 1 can/jar tomato pasta sauce
1 tablespoon mixed Italian herbs
1 cup risoni pasta
Sliced green onions to serve (optional)
- Heat a large fry pan over medium high heat with a drizzle of oil. Cook sausage on all sides until browned but not cooked through.
- Add onion and cook for 4-5 minutes or until softened, add garlic and cook for a further 1 minute.
- Add tomatoes, herbs and pasta and 1 can of water to the pan. Bring to the boil and turn down to simmer cover with a lid or plate. Stir regularly to prevent the pasta from sticking and burning on the bottom of the pan.
- Cook for 10-12 minutes or until pasta is just cooked, adding more water if necessary throughout the cooking time.
- Serve immediately, scatter with green onions
- Choose thick sausages that will take longer to cook through with the rest of the dish
- A touch of dried chilli can be added to spice up the dish
- Any sausages can be used for this dish, or if available fresh meatballs
- Tomato pasta sauce can be used in place of canned tomatoes
- Rice can be used in place of risoni, more water may be needed throughout the cooking time