Cosy up with WINTER WARMERS
BUCATINI AND MEATBALLS
TAKES 30 MINS, PLUS CHILLING SERVES 2
200g free-range pork sausages ½ small onion, finely chopped 1tbsp olive oil ½ garlic clove, crushed ¼ fresh or dried chilli, finely chopped Handful of large basil leaves 200g tinned plum tomatoes 1tbsp tomato purée ½tbsp dried oregano ½tbsp balsamic vinegar 150g bucatini pasta 20g Parmesan, grated
1 Squeeze the meat from the sausages into a bowl and add 1tbsp of the chopped onion. Season well with salt and freshly ground black pepper and combine thoroughly. Form the mixture into 6-8 equal-sized meatballs, then chill in the fridge for 20 mins.
2 Heat the oil in a frying pan and cook the remaining onion for 5-7 mins, until soft and lightly golden. Add the garlic and chilli, and continue cooking until coloured, then add the basil leaves.
3 Tip in the plum tomatoes, purée, oregano and balsamic vinegar. Stir and bring to a simmer and cook for another few mins.
