Mini sausage meatballs with spaghetti arrabbiata

Method

1. For a quick arrabbiata sauce, heat 1 tbsp of the oil in a pan, then fry the garlic and chilli for 1-2 minutes. Add the tomatoes, season with salt and pepper, then simmer for 15 minutes while you make the meatballs.
2. Use a sharp knife to slit along the length of each sausage, then carefully remove and discard the skins. Cut each sausage into 5, then roll into balls.
3. Cook the spaghetti in salted boiling water for 10 minutes. Meanwhile, put a large frying pan over a medium-high heat, add the remaining oil and, once hot, tip in the meatballs. Cook, swirling the pan to get a nice golden colouring all over the meatballs, then pour in the arrabbiata sauce when it’s ready. Leave the meatballs to simmer in the sauce while you wait for the pasta to cook.
4. When the pasta’s ready, drain, add to the pan with the meatballs and toss (if you’re confident) to combine – or use tongs to coat the pasta in the sauce. Divide between bowls and top with the basil, parmesan and lots of black pepper.