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20 minutes
10 minutes
30 minutes
- 18.20 gm 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
- 40.00 ml shredded basil
- 40g parmesan
- In a frypan over medium heat, sizzle the meatballs in oil until evenly browned all over, turning occasionally, for 3-4 minutes.
- Pour the pasta sauce and cherry tomatoes into the frypan, season to perfection, then simmer on low heat for 5-6 minutes until slightly thickened, stirring now and then.
- Cook the pasta in a saucepan of boiling, salted water following the packet instructions, then drain.
- Mix the pasta with the sauce, adjusting the seasoning to your liking. Serve the spaghetti and meatballs garnished with fresh basil and grated parmesan cheese.
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