Spicy Meatballs with Rigatoni


5 or 6 cacciatore sausages, skins removed, and meat rolled into small balls


1 dstspn butter + 1 for garnish

1 red chilli cut down the middle

Few springs fresh basil

1 glass of Vermentino

1 jar tomato passata

Grated parmesan


Cook rigatoni in salted boiling water for 13 minutes

Heat oil in pan and drop in butter

Add chilli to infuse oil

Add in meatballs to sizzle and seal in flavours

Throw in basil

Pour in wine and cook until reduced by half

Pour in tomato passata

Stir and cover until meatballs are cooked

Add in cooked rigatoni and stir to coat with sauce

Drop in extra butter and garnish with basil and parmesan