Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  400            grams  thomas walls pork sausages -- cut into large
                        -- pieces (1 pack)
  1           teaspoon  olive oil
  1              clove  garlic -- crushed
  1                     red pepper -- seeded and cut into
                        -- strips
  1       397 gram can  ratatouille -- (14oz)
  1       227 gram can  red kidney beans -- drained and rinsed
                        -- (7oz)
  1       227 gram can  chopped tomatoes -- (7oz)
  2          teaspoons  pesto sauce
  6                     sundried tomatoes -- cut into pieces
  1         tablespoon  tomato ketchup
                        salt and black pepper
  8                     black olives -- pitted and halved
                        fresh basil -- shredded to garnish

Preparation:

Heat the oil in a large pan. Add the garlic and sausage pieces, cook until browned. Add pepper and cook for 2-3 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.

Nutritional Information:

488 Calories (kcal); 8g Total Fat; (14% calories from fat); 28g Protein; 80g Carbohydrate; 1mg Cholesterol; 212mg Sodium