Preheat the oven to 350°F. Spread the pine nuts on a baking sheet in a single layer. Roast in the oven for 5-7 minutes until lightly golden. Remove and cool.

In a large skillet over medium-high heat cook the onion and red bell pepper in a couple of drizzles of olive oil. Cook for 5 minutes until softened and beginning to brown.

Add the garlic to the skillet cooking for 1 minute or until fragrant.

Add the sausage. Continue to cook over medium-high heat until no pink remains. Drain all but 2 Tbsp drippings from the pan.

Add the uncooked rice to the sausage and stir to coat with the drippings. Cook for 1-2 minutes to allow the rice to brown slightly.

Bring to a boil, then immediately lower the heat to simmer. Simmer covered for 25 minutes or until the rice is tender and the liquid has been absorbed.

Remove from the heat. Rest for 5 minutes covered on the counter.

Just before serving mix-in the Parmesan cheese, butter and remaining parsley. Stir well.

Serve immediately garnished with toasted pine nuts and a sprinkle of additional Parmesan cheese.