Tomato & Fermented Chilli Mini Meatball Pasta

• 250g Cornwall Pasta Co Organic Everyday Mafalda pasta
• 1 jar Isle of Wight Tomatoes Tomato & Fermented Chilli Pasta Sauce
• 400g good-quality pork sausages
• ½ tsp fennel seeds, lightly crushed
• 1 tbsp Isle of Wight Tomatoes Extra Virgin Olive Oil
• 30g Parmigiano Reggiano
• Small handful fresh thyme
• Black pepper

Remove the sausage meat from the skins and mix with the crushed fennel seeds. Roll into small, bite-sized meatballs - around 20–24.

Heat the olive oil in a large frying pan and cook the mini meatballs for 8–10 minutes, turning until golden all over and cooked through.

Meanwhile, cook the Cornwall Pasta Co pasta in well-salted water until al dente. Reserve a mugful of pasta water before draining.

Turn down the heat and pour the Tomato & Fermented Chilli Pasta Sauce straight over the golden meatballs. Add a splash of pasta water and gently simmer for 2–3 minutes.

Add the cooked pasta and toss until everything is generously coated in the sauce.

Finish with grated Parmigiano, thyme and plenty of black pepper.