Ingredients
Method
- Use clean hands to squeeze sausage meat from casings to make rustic meatballs.
- Heat oil in a large deep sauté pan over medium heat. Add meatballs. Cook, turning, for 3-4 minutes or until browned.
- Add tomato paste and garlic to pan. Cook, stirring, for 2 minutes to cook out the tomato paste. Dissolve stock powder in boiling water. Add to pan and stir well to combine. Cover with a lid and bring to the boil.
- Add pasta to pan and return to a simmer. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 11 minutes or until almost al dente. Removed lid. Stir in cream and parsley. Cook, uncovered, for a further 2 minutes. Stir through 1/2 cup parmesan. Serve immediately sprinkled with a little extra parsley and parmesan.
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