Spruce up your pappardelle by adding some courgettes!
1 tablespoon olive oil
1 garlic clove
400 grams tin chopped tomatoes
1 teaspoon sugar
12 small basil leaves
Make the tomato sauce by heating the oil in a small pan and gently frying the garlic for 1 minute. Add the tomatoes and the sugar and cook for 5m. Stir through the basil leaves, season and remove from the heat.
Remove the skin from the sausages and make small meatballs with the meat. Fry these in a hot frying pan, turning regularly until cooked through and golden.
Peel the courgettes into thick ribbons and divide between two plates. Top with the tomato sauce and meatballs and a few extra basil leaves for garnish.