Creamy pepper spaghetti & sausage meatballs
Serves 4
Easy
Prep:
Cook:
This quick-fix spaghetti and meatballs provides all the comfort and satisfaction of the classic dish but in half the time – it's on the table in just 30 minutes
Skip to ingredients
Units:
- 450g good quality pork sausagesor sausagemeat
- 40g fine fresh breadcrumbs
- ½ tbsp fennel seeds
- 220g roasted red peppers from a jar
- 100g sundried tomatoesin olive oil
- 250g mascarpone
- 20g parmesanfinely grated, plus extra to serve
- 350g spaghettior tagliatelle
- 1 tbsp olive oil
- handful of fresh basiltorn
Nutrition: Per serving
- kcal1118
- fat63g
- saturates30g
- carbs99g
- sugars19g
- fibre10g
- protein34g
- salt2.45g
Method
step 1
Squeeze the sausagemeat out of the skins (if needed) into a large bowl. Add the fresh breadcrumbs, fennel seeds and six twists of black pepper. Mix with your hands, then roll into 12 even-sized meatballs, weighing for accuracy if you like. Set aside on a plate and chill until needed.
step 2
Blitz the roasted peppers, sundried tomatoes, mascarpone, parmesan and some seasoning in a high-speed blender until very smooth.
step 3
Bring a large pan of salted water to the boil and cook the pasta following pack instructions.
step 4
Meanwhile, heat the olive oil in a large, non-stick frying pan over a medium heat. Fry the meatballs for 6 mins, turning regularly until golden brown. Turn the heat to low, add the sauce and simmer, covered, for 7-8 mins or until the meatballs are cooked through.
step 5
Drain the pasta, reserving a small cup of the water. Add 50-100ml of the water to the sauce, then toss the pasta directly into the pan. Sprinkle over the torn basil and serve with extra parmesan sprinkled over.
