20 minutes | Serves: 2 (as light meal)
- 1 pack Peppercorn chipolata sausages
- 1 onion – finely diced
- 2 cloves of garlic – finely chopped or crushed
- 500ml passata tomato sugo
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- small pinch of cinnamon
- 1 tbsl balsalmic vinegar
- salt and pepper to taste
1 – Squeeze the sausage meat out of the skins and roll into small balls. One chipolata should make approximately 3 mini meatballs.
2 – Fry the meatballs in a pan on medium heat in 1 tbsp of olive oil.
3 – When meatballs are golden brown, add in onions and fry until softened. Add in garlic and fry for another minute. Add in spices, chilli, balsamic vinegar, salt and pepper.
4 – Add a bit more oil to the pan and add in pasta sauce.
5 – Simmer on low for 10 minutes. If simmering longer, add some water to ensure the sauce doesn’t thicken too much.
6 – Serve over cooked spaghetti and sprinkle with parmesan.
7 – Enjoy!