Ingredients
- 400g good sausages
- 4tsp olive oil
- 1 red and 1 yellow pepper, deseeded and sliced
- 2 cloves of garlic, peeled and sliced
- 100ml chicken stock
- 150ml cream
- A large sprig of thyme
- 400g rigatoni (or penne)
- Salt and pepper
- A squeeze of lemon
- 80g Parmesan, grated
1 Squeeze the meat from the sausages and roll into balls the size of a €2 coin, then place in the fridge to set.
2 Put the olive oil in a pan with the peppers and garlic and cook over a gentle heat for 15 minutes until soft and sticky.
3 Lift the peppers and garlic from the pan leaving the peppery oil, turn up the heat a little, then add the meatballs.
4 Fry the meatballs for five minutes or so until golden all over, then return the peppers to the pot.
5 Add the stock, cream and thyme and bring to a simmer and cook for five minutes until the cream reduces a little and the meatballs cook through.
6 Cook the pasta as per packet instructions, drain then add to the sauce.
7 Season and add a little lemon, then serve in warm bowls with lashings of Parmesan.
