Courgette Pappardelle With Sausage Balls and Tomato Sauce
Spruce up your pappardelle by adding some courgettes!
- Serves 2
- 1 tablespoon olive oil
- 1 garlic clove
- 400 grams tin chopped tomatoes
- 1 teaspoon sugar
- 12 small basil leaves
- 1 courgette
- 3 sausages
- 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.