• 1 tbsp olive oil
• 4 sausages, about 250 g (8 oz)
• 1 red capsicum (bell pepper), cubed
• 1 green capsicum (bell pepper), cubed
• 1 small onion, peeled and finely chopped
• 2 garlic cloves, slivered
• 2–3 sprigs rosemary, chopped
• Tabasco (hot-pepper) sauce, to taste
• 150 g (approx. 5 oz/⅔ cup) arborio rice
• 150 ml (5 fl oz/⅔ cup) white wine
• 125 ml (approx. 4 fl oz/⅔ cup) passato (smooth tomato pulp)
• 250 ml (9 fl oz/1 cup) chicken stock

Heat the oil in a heavy frying pan, which can also go into the oven. Preheat the oven to 180°C (350°F/Gas 4). Cut open the skin on the sausages and crumble the sausagemeat over the hot oil in the pan. Turn over. Add the capsicums, onion and garlic. Sprinkle with two-thirds of the rosemary and dribble with the Tabasco sauce. Fry the mixture while stirring for approx. 5 minutes. Fold in the rice and fry for another minute. Add the wine and stir in the passato and stock. Bring the mixture to a boil while stirring.

Cover the pan with a lid and place in the oven. Bake the risotto for 18–20 minutes until done, or until all liquid is absorbed. Before serving sprinkle with the reserved rosemary. Serve with a small rocket (arugula) salad.