Little Italy

You know those go-to dinner recipes you tuck away for days when you have absolutely no idea what to cook? This recipe from Restaurant 62 has all the makings of a classic mid-week dinner that will work for the whole family.

If you don’t have any white wine on hand, chicken stock will also work. Also, skip the olives to make it more kid friendly.


  • 1/4 cup olive oil
  • 3 links raw Italian sausage
  • 1 red onion, sliced
  • 1 pint cherry or grape tomatoes
  • 1 clove garlic minced
  • 1/4 small red chili minced
  • 1 Tbsp chopped fresh basil
  • 1 Tblsp chopped fresh rosemary
  • 1 cup white wine
  • 3 Tbsp grated parmesan cheese
  • 1 cup fresh small Vitala Bocconcini balls
  • 3 Tbsp chopped fresh Italian parsley
  • 1 cup mixed pitted Italian olives


In a large heavy bottomed pot over medium high heat, add olive oil. Remove sausage from casings and crumble into heated olive oil and stir regularly until sausage is mostly browned.
Add cherry, add sliced onions and stir to incorporate and cook for two minutes. Add minced garlic, chili, rosemary and basil, and stir to incorporate, cook for one minute.
Deglaze with white wine, stirring to remove the food from the bottom of pot.
Add the tomatoes and continue to cook until they burst and release their liquid then add the olives, parsley and bocconcini. Stir and allow the cheese to soften gently.

To serve:

Pour the sauce over your favourite freshly cooked and drained pasta. Top with grated parmesan cheese and freshly ground black pepper to taste. Drizzle with a touch of extra virgin olive oil



Photography: Tanya Goehring | Post Photography

Styling: Natalie Bjordal

Homewares: Danica Imports, stylist’s own