- 1kg beef sausages (preferrably with an added flavour, e.g. Morocccan)
- 400g penne pasta, cooked
- 750g pasta sauce (preferrably with some herbs and garlic included)
- 200g parmesan cheese, grated
- 75g pine nuts, toasted
Pantry items: 20ml red wine vinegar and olive oil
We’re going to use the sausages to make meatballs. Remove the skin and use around 1tbsp of sausage meat to roll into each meatball.
Heat an oiled frypan over mid-high heat, place the meatballs in the frypan, turning them occasionally so they cook evenly.
Add the red wine vinegar to deglaze the pan. A deglaze is easy. The idea is to add sauce to the pan to steams off any bits of delicious flavours that are stuck to the bottom.
Now add the pine nuts and pasta sauce, stirring to coat the meatballs. Allow some time for the sauce to heat in the pan together with the meatballs. Once the sauce has begun to simmer the cooked pasta can be stirred through.
Then, put it all in a baking tray, add the cheese on top and place it in the oven until the cheese is melted and it looks yummy to serve!