2 x 350g packs of good quality sausages
Grated zest of 1 lemon
15g fresh basil, chopped
1 tablespoon Napolina Olive Oil
1 red onion, chopped
1 red pepper, halved, deseeded and sliced
350g jar Napolina Tomato & Mascarpone Sauce
400g Napolina Bronze Die, Regular or Whole Wheat Spaghetti
Parmesan cheese shavings
Split the sausage skins and squeeze out the meat into a bowl. Discard the skins.
Add the zest, basil and seasoning.
Mix and shape into 26 even-sized meatballs.
Place on a tray and chill for 30 minutes.
Heat the oil in a deep non-stick frying pan over a medium-high heat and brown the meatballs, in batches, for 5 minutes.
Remove and set aside.
In the same pan, fry the onion and pepper for 10 minutes.
Add the sauce, then fill the empty sauce jar with a splash of water and add that as well.
Add the meatballs, bring to a simmer, then cover and cook for 10 minutes.
Meanwhile, cook the pasta in a pan of boiling salted water, until al dente.
Drain, return to the pan, then mix into the meatballs.
Serve with the Parmesan cheese.