Ingredients
Serves 46 Italian sausages
1 tbsp olive oil
2 garlic cloves
½ small brown onion, finely chopped
Splash of red wine (about ¼ cup)
Dried red chilli flakes
1 cup loosely packed chopped parsley
2 x 400g cans diced Italian tomatoes
Cooked linguini, to serve
Grated parmesan, to serve
Fresh basil leaves, to serve
Method
Recipe courtesy of Liz Taylor, entrant in the WGT Home Cook of the Year Competition
Prep: 15 mins Cooking: 40 mins
Hold 1 sausage in one hand and use the other hand to squeeze the filling out of the casing into small meatballs. Repeat with the remaining sausages.
Heat half the oil in a large frying pan over medium-high heat. Add the meatballs and cook, tossing occasionally, for 3-4 minutes or until browned. Transfer to a bowl.
Heat the remaining oil in the frying pan over medium heat. Add the garlic and cook for 30 seconds or until fragrant. Add the onion and cook for 3 minutes or until soft.
Add the wine to the onion mixture and cook until it reduces slightly. Add a pinch or two of chilli flakes then add the tomatoes. Stir to combine. Bring to the boil. Add the sausage meatballs and a small handful of parsley and season with salt. Reduce the heat to low. Cover and simmer, stirring occasionally, for 30 minutes.
Toss the meatball mixture and remaining parsley with the linguini. Divide among serving bowls and top with the basil and parmesan to serve.