Easy spaghetti and meatballs

Method

1. Skin the sausages and put the meat in a bowl (or put the sausagemeat in a bowl). Finely zest the lemon and add to the bowl with the chilli flakes and breadcrumbs. Grate in the parmesan, season, then mix well. Shape into 20 small balls.
2. Heat a frying pan, add the vermouth, bubble fiercely, then add the tomatoes and anchovies. Cook until thick, breaking up the anchovies to dissolve. Taste and season.
3. In another pan, heat a little oil and brown the meatballs all over, then put them in the tomato sauce and cook for another 10 minutes.
4. Cook the pasta according to the pack instructions, drain, then toss through the meatballs and sauce. Put in bowls, top with extra cheese and, if you like, basil leaves.