Ingredients

• 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

Method

1. On medium heat in a non-stick fry pan brown kabana pieces on both sides and set aside. (No oil required)
2. 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.
3. 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.
4. 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.
5. Fold through the Kabana pieces and baby spinach. Remove from heat and rest for a minute before serving to enable the spinach to wilt.
6. Serve in bowls, scattered with Parmesan cheese and a side of crusty warm bread.
7. Garnish with parsley