Remember the home-made Italian Sausage recipe I made earlier? Well, I used some of that home-made Italian sausage to make this pasta dish.
RISONI WITH ITALIAN SAUSAGE
This risoni has been sitting around in our pantry for a while. It was given to my sister by her boss who didn’t know what to do with it, and my sister gave it to me. So I finally thought, why not use it up now?
Risoni is just simply a rice-shaped pasta. It tastes the same as spaghetti or macaroni. 
It is also cooked the same way, by boiling in salted & oiled water until al dente. In my case, I made sure to cook it a little softer on account of the senior citizens at home who like food to be soft. I would hear complaints if I made it al dente, but you’re free to cook it however you like. After it’s cooked, drain it. Reserve some of the liquid, you might want to add some to your pasta dish later if it’s a bit dry. I usually reserve about 1 cup. I might not use it all, or at all, but it’s better to have it than need it and not have it. If you end up not using it, you can just throw it away after.
I also had some tarragon plants that needed to be pruned. It was growing fast and needed to be trimmed back a little. I thought it would make a nice addition to my risoni with Italian sausage because Italian sausage tastes of fennel, which has an anise flavor, and tarragon also has a strong anise flavor. Bagay.
So I prepared my home-made Italian Sausage and shaped them into little chunks and pan-fried them in batches:
After pan-frying the Italian sausage chunks, in the same pan, saute a large, finely-chopped onion and a tablespoon of minced garlic until aromatic. Add the pan-fried sausage meat back in, add the drained risoni, mix. You can adjust how much risoni you put in the dish. For me, the proportion of meat to the pasta was fine, but my sister prefers it more meaty. The proportion of the pasta vs. the Italian sausage chunks can be changed according to your preference. If you want a more pronounced Italian sausage flavor, use more Italian sausage and less risoni.
Season the pasta with salt and pepper, to taste. You can add some of the reserved pasta liquid if the dish seems dry.
Add tarragon leaves. Mix. Do a final taste test to check if everything’s good.
Plate and serve with some Parmesan cheese.
Hope you enjoyed this recipe. It’s something else you can do with your home-made Italian sausage instead of just making home-made pizza. 
