• STEP 1

    Cut each skinned sausage into 4 and roll into small meatballs using your hands. Heat the oil in a large frying pan over a medium heat. Add the meatballs and cook for 8-10 mins until browned on all sides and cooked through. Remove from the pan and set aside.

  • STEP 2

    Tip the onion into the same pan and cook for 5 mins until softened, then add the garlic and mushrooms. Fry until the mushrooms are lightly golden, around 3-4 mins.

  • STEP 3

    Stir in the tomato purée and add 50ml water, then stir in the meatballs. Season to taste and set aside. Add a little more water if necessary.

  • STEP 4

    Meanwhile, cook the pasta following pack instructions or until al dente. Drain, reserving a little of the pasta cooking water.

  • STEP 5

    Toss the pasta into the meatballs and mushrooms, adding a little pasta cooking water to loosen if required. Serve topped with the grated cheese.


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