Squeeze the meat from the pork sausage skins, and discard the skins. Roll sausage meat into 20 small meatballs.
Heat oil in a deep frying pan over medium heat. Add the meatballs and cook for 3 - 4 minutes until golden, turning regularly. Remove meatballs and set aside. Add bacon to the frying pan and cook for 2 - 3 minutes, until slightly crispy. Then add the onion and garlic, and cook for a further 2 - 3 minutes, until slightly softened.
Add pasta rice and stir to coat, then add the chopped tomatoes, tomato paste, wine and 2 cups (500 ml) of hot water. Season with salt and pepper and bring to a simmer, stirring regularly. Return the meatballs to the pan. Reduce heat to low and cook for 10 minutes or until the pasta rice is cooked and liquid has been absorbed.
Place pasta in four small bowls and top with chopped parsley and parmesan to serve.