Pork and Fennel Meatballs

Heat 1 tbsp of olive oil in a large frying pan on medium heat. Add the onion and as much of the chilli flakes as you dare. Cook for 5 mins or until the onion is soft. Add the garlic and cook for a further minute.

Add the tinned tomatoes to the pan, refill the can a quarter with water, give it a good swill around and add this to the pan along with ½ tsp of salt, a good few grinds of black pepper and ½ tsp of sugar (if you have some). Cook over a medium-low heat while you prepare the rest of the meal. Tip: The longer you can cook your tomato sauce, the better.

Put a large pot of water on to boil with ½ tsp of salt, ready for the pasta.

Cut open the sausage and discard the skin. Roll the meat into twelve meatballs.

Add your pasta to the water and cook for 6 mins or until ‘al dente’, then drain. At the same time, gently add the meatballs to the tomato sauce, put the lid on and cook for 7 mins. Tip: ‘Al dente’ simply means the pasta is cooked through, but has a slight firmness in the middle.