Information
Prep: 5 mins | Cook time: 10 mins | Serves: 2
Ingredients list
- 3 Pork and fennel sausages
- 4 cups fresh pasta
- 1 cup Tomberry tomatoes
- 1.5 cups store-bought Napoli sauce (I used Otway)
- 1 spring onion (chopped)
- Fresh basil (for serving)
- Grated Manchego cheese (for serving)
Method
- Cook the fresh pasta in a pot of boiling water until al dente.
- Make a small incision at the tip of the raw sausage. Hold the sausage over a hot frying pan and squeeze the meat out in
golf-ball sized chunks, letting them drop directly into the pan.
- Dry-fry the sausage meatballs until the fat has rendered and the meatballs are browned.
- Once browned, add about a cup of Napoli sauce and stir to combine. If the sauce needs thickening, add a splash of pasta water.
- To serve, top the sauce with chopped spring onion, fresh basil, and grated Manchego cheese.
