- 1 packet Gotzinger Kabana sliced diagonally into 1 cm pieces
- 1 tablespoon olive oil
- 2 large brown onions roughly chipped
- 3 cloves minced garlic
- 1 teas red chili flakes
- 2 sticks celery finely sliced
- 1 large carrot finely chopped
- 2 tablespoon tomato paste
- 1 heaped tablespoon Italian spices
- ½ teaspoon each of salt and cracked black pepper
- 3 bay leaves
- 4 cups chicken broth
- 1 400g tin crushed tomatoes
- ½ cup risoni pasta
- 2 tightly packed cups of baby spinach
- 1 cup shaved Parmesan cheese
- 1 loaf of crusty bread
- Roughly chopped flat leaf parsley to garnish
- On medium heat in a non-stick fry pan brown kabana pieces on both sides and set aside. (No oil required)
- In a large saucepan heat the olive on a medium to low heat, then add the onion and caramelize for 5 to 10 minutes. Stir in the garlic and chili and cook for another minute.
- Add the celery, carrot, tomato paste, spices, salt and pepper, bay leaves, broth and tinned tomatoes mixing well. Cook on a medium to low heat for 20 minutes with the lid on until carrots and celery are cooked through.
- Remove the lid and bring back to the boil, then stir in the risoni pasta and cook on a light boil until pasta is al dente.
- Fold through the Kabana pieces and baby spinach. Remove from heat and rest for a minute before serving to enable the spinach to wilt.
- Serve in bowls, scattered with Parmesan cheese and a side of crusty warm bread.
- Garnish with parsley