In the same skillet over medium-high heat, brown the mushrooms, zucchini and onion in the sausage cooking fat. Add the garlic and tomato paste. Cook for another minute while stirring. Add the tomatoes, olives, oregano and red pepper flakes. Bring to a boil. Let reduce until almost dry. The sauce will be very thick. Season with pepper. Transfer into the pot of barley and meatballs. Mix well to combine. Adjust the seasoning.
RICARDO The Rock 12" Frypan
This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.