Ingredients 500g good-quality pork and herb sausages 2 cups (500ml) tomato passata (sieved tomatoes)* 1 cup (250ml) Massel chicken style liquid stock 400g rigatoni or Barilla Penne Rigate 1 tablespoon olive oil Sliced basil leaves، to serve Grated parmesan، to serve
Directions Preheat the oven to 180°C and line a baking tray with baking paper.
Squeeze the meat from the sausage casings (discarding casings)، then roll it into small balls، about 2cm across. Spread the meatballs in a single layer on the baking tray and cook in the oven for 15 minutes or until golden.
While the meatballs are baking، place the tomato passata and chicken stock or water in a large saucepan over medium heat. Season well with sea salt and freshly ground black pepper، then simmer over medium heat for 5 minutes or until slightly reduced. Remove the meatballs from the oven and drain off excess fat. Add the meatballs to the sauce and leave to simmer over medium-low heat for 10 minutes or until the sauce thickens.
Meanwhile، cook the pasta in a large saucepan of boiling salted water according to packet instructions، then drain and toss with the olive oil.
Divide the pasta among plates، top with some meatballs and sauce، and serve with basil and parmesan.