Ingredients
Method
1.Squeeze meat from sausages. Add garlic; mix to combine. Roll mixture into 16 balls.
2.Heat oil in a large frying pan over medium-high heat. Cook meatballs, in batches, for 3 minutes or until browned all over. Return all meatballs to pan. Add tomatoes, passata and half the basil; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until meatballs are cooked through. Season to taste.
3.Meanwhile, using a julienne peeler or spiraliser machine, cut the courgette into ‘spaghetti’.
4.Add courgette and half the parmesan to sauce mixture; stir gently. Serve sprinkled with remaining basil and remaining parmesan.
Use flavoured sausages instead of plain, if you prefer. You can also cook the sausages whole, then slice before adding them to the tomato mixture.
Note
