Ingredients
• 1 tablespoon olive oil
• 600g pork sausages, casings removed, meat rolled into 2cm balls, chilled for 10 minutes
• 600g good-quality tomato pasta sauce
• 250g cherry tomatoes, halved
• 400g spaghetti
• 2 tablespoons shredded basil
• 1/2 cup (40g) finely grated parmesan
Method
Heat the oil in a frypan over medium heat and cook the meatballs, turning, for 3-4 minutes until browned all over.
Add the pasta sauce and cherry tomato to the frypan, then season. Reduce the heat to low and simmer, stirring occasionally, for 5-6 minutes until slightly reduced.
Meanwhile, cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain.
Toss the pasta with the sauce and season to taste. Serve the spaghetti and meatballs topped with basil and parmesan.
