- 6 pork sausages
- 1 medium sized onion diced
- 1 tin chopped tomatoes
- Squirt of tomato puree
- Salt and pepper
- Light olive oil 2 tablespoons
- 2 tablespoons of olive oil for the pasta
- Pinch of chilli flakes
- Pinch of fennel seed
- Basil leaves
Got home late, what to cook me and the wife? Grabbed a pack of sausages and made this one up.
Using the light olive oil over a medium heat, take the skins off the sausages and break off a small amount and roll into a ball – no perfection required here – going for that rustic look!
Fry theses and then put to one side using a slotted spoon.
Now sweat the diced onion in the oil that you fried the meatballs in.
Add the pinch of chilli flakes and fennel seeds. Cook this all for another minute (to release the flavour into the oil).
Tip the meatballs back into the pan, season with salt and pepper and then tip the tinned tomatoes and puree in too. Give it all a good stir.
Cover and simmer whilst cooking the pasta or spaghetti according to the packet instructions.
Once the pasta is drained tip back into the saucepan it was cooked in and drizzle with olive oil ensuring all the pasta is covered.
Serve and garnish with basil leaves. A glass of red goes down a treat.