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Ingredients
Method
1.Put the pasta on to cook in plenty of salted water. Most dry pasta is ready in 12-15 minutes so you can make your sauce while it cooks!
2.Heat the oil in a pan, then pinch off small meatballs from the sausages, leaving the casing behind. Add the onion and sauté until softened. Pour in the crushed tomatoes, another splash of olive oil, then simmer until thickened – about 8-10 minutes. Taste for seasoning, adding a pinch of salt, pepper and/or sugar as needed.
3.Drain the pasta, reserving ¼ cup of pasta water. Add the pasta and reserved water to the meatball/tomato sauce, then toss.
4.Serve straight from the pan, garnished with cheese and parsley.
Try to find coarsely-ground sausages – I use L’Authentique, but ask your butcher to make you some.
Note