Making meatballs from scratch can be time consuming and fiddly. This recipe is a quick and easy way to get a delicious meal on the table in no time.
My boys always want pasta on a weeknight, which suits because with recipes like this, it makes life much easier.
The trick with using a prepared sausage is that all the hard work is done. I always keep some quality Italian or French style sausages in the freezer. The flavour in them transfers to the sauce, so limited extras are needed. I used Toulouse sausages from coles in this recipe.
Ingredients 500 gm dried pasta
4 flavoured pork sausages
4 spring onions
1 tbsp olive oil
2 tbsp white wine
200 ml chicken stock
200 ml cream
1/2 tsp smoked paprika
Few sprigs of fresh thyme and basil
1/4 cup shredded parmessan cheese
Bring at least 4 litres of salted water to the boil and cook pasta according to the packet instructions less 10%. I always over cook pasta when following them.
Squeeze the meat out of the sausage casing and roll into little balls. I keep mine an irregular shape, they look better. Slice the spring onions diagonally.
Heat the olive oil in a non stick pan, add the meatballs and toss until seared and sealed.
Add the spring onions and toss. Deglaze with the white wine and reduce by half.
Add the stock and reduce by half again then add the cream, paprika and thyme.
When boiling rapidly and slightly thickened add the cheese and correct seasoning.
When the pasta is cooked, strain in a colander and pour the pasta into the sauce. Toss together and add the chopped basil.
Sprinkle with extra parmessan and freshly ground black pepper.