Neven Maguire's Sausage Meatball Pasta

INGREDIENTS

• 6 Simply Better Irish Pork Spring Onion & Black Pepper Sausages
• 2 Jars of Simply Better Italian Tomato & Basil Pasta Sauce
• 500g Simply Better Italian Fresh Egg Tortiglioni
• 2 Tbsp Simply Better Italian Made Basil Pesto with PDO Genovese Basil
• 50g Simply Better Italian Parmigiano Reggiano, grated
• 1 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil
• 2 Cloves Garlic, crushed
• 100g Baby Spinach, washed
• Fresh Basil Leaves, chopped

METHOD

1. Cook the pasta in a large pan of boiling salted water for 6-8 minutes until al dente (tender but still with a little bite).
2. Squeeze the sausages from their skins and roughly break into 24 pieces, then roll into balls.
3. Heat the oil in a frying pan over a medium heat. Add the sausage meatballs and cook for 5 minutes, until golden, turning regularly to ensure they don’t burn.
4. Once the sausages are cooked, drain the oil from the pan and return the sausages to the heat. Add the crushed garlic and the pasta sauce and heat for 3-4 minutes.
5. Add the drained pasta to the pan with the sausages followed by the spinach and mix well to wilt the spinach and coat the pasta in the sauce.
6. Divide between pasta bowls and drizzle each bowl with a little of the pesto before scattering over some of the chopped basil and Parmigiano Reggiano to serve.