Ingredients
- 400 g of napolina pasta, (you can use regular or wholewheat)
- 1 lemon, the zest grated
- 15 g of basil
- 1 red onion, chopped
- 1 red pepper, halved, deseeded and sliced
- 2 packs of good quality pork sausages
- 1 tbsp of napolina olive oil
- 350 g of tomato and mascarpone sauce
- 1 good handful of parmesan shavings, to serve
Method
Step 1
Split the sausage skins and squeeze out the meat into a bowl. Discard the skins.Step 2
Add the zest, basil and seasoning. Mix and shape into 26 even-size meatballs. Place on a tray and chill for 30 minutes.Step 3
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.Step 4
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.Step 5
Meanwhile, cook the pasta in a pan of boiling salted water until al dente. Drain, return to the pan, then mix into the meatballs. Serve with a generous handful of Parmesan flakes.