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Ingredients

2 x 400g cans whole Italian tomatoes
4 eschalots
2 cloves garlic
1 tablespoon baby capers
50g (1/3 cup) kalamata olives
1 sprig rosemary
2 tablespoons olive oil
6 lamb sausages
20g (1/4 cup) grated parmesan, plus extra, to serve
450g fusilli
30g butter

Method

Step 1 Preheat oven to 200C fan-forced. Drain tomatoes, reserving juice, then place in a small roasting pan. Peel eschalots, keeping root end attached, then cut each into 6 wedges. Peel and thinly slice garlic. Add to pan with eschalots, capers, olives and rosemary.
Step 2 Drizzle tomato mixture with oil, season with salt and pepper, then roast for 10 minutes. Meanwhile, squeeze meat from sausage casings. Combine with parmesan, then roll into 2cm balls.
Step 3 Add meatballs to pan, but don’t stir in. Roast, turning once, for 10 minutes or until cooked through. Meanwhile, cook pasta in a saucepan of boiling salted water for 8 minutes or until al dente. Drain and return to pan with butter.
Step 4 Using kitchen scissors, quickly snip whole tomatoes into small pieces in roasting pan. Tip tomato sauce into pasta, add half the reserved tomato juice, then toss to combine. Top with extra parmesan to serve.

Fusilli with little meatballs in roast tomato sauce

How to make Fusilli with little meatballs in roast tomato sauce

Ingredients

Method