Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Penne: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the penne and cook for 10 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.

Step 3

Meatballs: Squeeze out the mince from the pork bangers (sausages) and roll them into little meatballs (3 per banger). Place a pan on medium-high heat with a drizzle of olive oil. When the pan is hot, add the meatballs and brown for 3-4 minutes, shaking the pan to make sure they brown evenly. Remove from the pan and set aside.

Step 4

Sauce: Using the same pan, turn the heat down to medium-high. Add the onion, celery and carrot and cook for 5 minutes. Then add the garlic, oregano, fennel seeds and tomato paste and cook for 1 minute before adding tomatoes and water (2 cups for 4; 1 cup for 2) and season with salt and pepper. Let it simmer (gently boil) for 4 minutes until the tomatoes start to soften. Add the meatballs back into the pan with balsamic vinegar and cook for 8-10 minutes until they’re cooked through and the sauce has thickened. Chop the basil finely, add with the penne and mix through. Season with salt and pepper to taste.

Step 5

Serve the saucy pasta and meatballs with a drizzle of olive oil.