Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
Ingredients
- 400 g Sausages remove skin and make into meatballs (each sausage should make about 3-4 meatballs, but you can make them any size, the smaller they are the quicker they cook)
- 400 g Cherry/plum tomatoes – chop in half
- Pinch of sugar
- 2 cloves large garlicsliced
- 100 g baby spinach leaves shredded
- Pinch of chilli flakes optional
- Salt and Pepper
- Veg oil
- 200 g Spaghetti this is 50g dried pasta per person
- Grated parmesan or cheddar to serve
Cooking Instructions
- Heat a large pan to a medium heat and then put your meatballs in, this will slowly release the fat in the pan (if the sausages are low in fat you will need to add a splash of oil). Then increase the heat to high and keep flipping the meatballs until they are browned. Take these meatballs out and leave to one side. No need to clean the pan.
- Boil your pasta according to the packet instructions. Strain and keep about 2 cups of pasta water!
- In the pan add in the garlic and fry for a couple of minutes. Then add in the chopped tomatoes and a pinch of salt and sugar and cook over a high heat until the tomatoes have broken down. If you want it slightly spicy you can add in the chilli flakes now. Put the lid on and allow that to sweat down for 5 minutes.
- Now add back your meatballs and spinach and stir through, add 1 cup of pasta water, bring to a simmer. This makes a silky sauce to coat the pasta.
- Then add in your pasta. If you want it slightly saucier add another little bit of pasta water. Taste and season accordingly, especially a good crack of black pepper.
- Grate parmesan liberally over or even a mature cheddar and serve.