Elbows with sausage

You will need

500g San Remo Elbows

400g spicy sausages

2 tbsp olive oil

1 small onion

2 garlic cloves, chopped

1 large capsicum, cut into strips

400g canned tomatoes

250ml vegetable stock

Freshly grated parmesan

Method

Grill sausages until brown and cut diagonally. Heat oil in saucepan, add onion and garlic and cook until soft. Add capsicum and cook for 6 minutes. Add tomatoes, break up with wooden spoon, and cook further 10 minutes. Add stock and salt to taste. Add sausages to sauce and cook another 10 minutes. Toss into drained pasta and serve with grated cheese.

source http://sanremo.com.au/

No artificial colourings, flavourings or preservatives, San Remo Elbows is good for you and my wife, Evelyn has many times for our breakfast, lunch or dinner. She likes to cook San Remo Elbows in Chinese style.

First, she boil the elbows for 2 to 3 minutes till the elbows become tender. A saucepan is heated with sunflower oil and added 2 cloves of chopped garlic till golden brown. After that, she put in some minced meat, spoons of little prawn according to taste, and stir-fry them to half cook before pouring in the elbows. Continuously she stir the mixture with medium heat and before she scoop up the mixture on to the plate, she added salt according to taste and sprinkle some pepper and soya sauce. Steamy on the plates, parleys usually is her topping for the elbows. At times, she added a few fresh olives.