Ingredients
Serves 4
- 400g good-quality sausages
- 4 tsp olive oil
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 2 garlic cloves, sliced
- 150ml cream
- 100ml chicken stock
- 1 large sprig of fresh thyme
- 500g rigatoni or penne
- a squeeze of lemon
- 80g Parmesan cheese, grated
Method
- Squeeze the meat from the sausages and roll into balls the size of a €2 coin, then put in the fridge to set.
- Heat the oil in a large saucepan over a gentle heat. Add the peppers and garlic and cook for 15 minutes, until soft and sticky.
- Lift all the peppers and garlic from the pan, leaving the peppery oil. Turn up the heat a little, then add the meatballs. Fry the meatballs for 5 minutes or so, until golden all over, then reintroduce the peppers and garlic to the pan.
- Add the cream, stock and thyme and bring to a simmer. Cook for 5 minutes, until the cream has reduced a little and the meatballs are cooked through.
- Meanwhile, cook the pasta as per the packet instructions. Drain and add to the sauce, then season and add a little lemon juice.
- Serve in warm bowls with lashings of grated Parmesan.
