This easy, speedy, more fiery version of spaghetti and meatballs will be one you make again and again – it's the perfect midweek meal.
Ingredients
Serves: 4
- 2 tbsp olive oil
- 3 garlic cloves, sliced
- 1 tsp dried chilli flakes
- 1 × 400g tin chopped tomatoes
- 6 pork sausages
- 360g spaghetti
- 3 basil sprigs, leaves torn
Finely grated Parmesan, to serve
Method
- Make the arrabbiata sauce: Heat 1 tbsp of the oil in a pan, then fry the garlic and chilli for 1–2 minutes. Add the tomatoes, season with salt and pepper, then simmer for 15 minutes while you make the meatballs.
- Prepare the sausage meatballs: Use a sharp knife to slit along the length of each sausage and remove the skins. Cut each sausage into 5 pieces and roll into small balls.
- Cook the pasta and meatballs: Cook the spaghetti in salted boiling water for 10 minutes. Meanwhile, heat the remaining 1 tbsp of oil in a large frying pan over medium-high heat. Add the meatballs and cook, turning them to brown evenly. Once the sauce is ready, pour it into the pan with the meatballs. Let them simmer together while the pasta finishes cooking.
- Combine and serve: Drain the pasta and add it to the pan with the meatballs. Toss everything together (or use tongs) to coat the pasta in the sauce. Serve in bowls topped with torn basil leaves, parmesan, and plenty of black pepper.
