You can also spice things up by adding some chilli to the sauce
Preparation time: 50 minutes
Cooking time: 20 minutes
2 x 350g (12oz) packs Parmesan and pancetta sausages
Grated zest of 1 lemon
15g (¾oz) fresh basil, chopped
1 tbsp olive oil
1 red onion, chopped
1 red pepper, halved, deseeded and sliced
335g (12oz) jar tomato and mascarpone sauce
400g (14oz) spaghetti
1. Split the sausage skins and squeeze out the meat into a bowl. Discard the skins. Add the zest, basil and seasoning. Mix and shape into 26 even-size meatballs. Place on a tray and chill for 30 minutes.
2. Heat the oil in a deep non-stick frying pan over a medium-high heat and brown the meatballs, in batches, for 5 minutes. Remove and set aside.
3. In the same pan, fry the onion and pepper for 10 minutes. Add the sauce, then fill the empty sauce jar with a splash of water and add that as well. Add the meatballs, bring to a simmer, then cover and cook for 10 minutes.
4. Meanwhile, cook the pasta in a pan of boiling salted water, until al dente. Drain, return to the pan, then mix in the meatball sauce. Serve with the Parmesan.
Recipe and image courtesy of www.napolina.com