Serves 4

3 spicy, home made sausages from the butcher
½ kg spaghetti
2 garlic cloves (not a must)
Olive oil
1-2 tins tomato
5-10 fresh tomatoes
50-100 g grated parmesan
2-4 tbsp capers
Oregano
Two sardines
Basil or chopped parsley

Heat a big pan with a bit of olive oil on medium heat. When the oil is very hot carefully ‘open’ the sausages and press the meat out directly on the pan. One sausage makes 4-6 meatballs. Move them gently about the pan so they get brown all over for 4-6 minutes. When they are done, removed them from the pan.

Gently sauté the slices garlic in the big pan. Ad the tomatoes when the garlic starts to colour – and leave to simmer. Remember to ad sardines, capers, oregano and taste the sauce. And finally, ad the meatballs.

Meanwhile you cook the spaghetti in a large pan and off course follow the packet instructions.

Drain the spaghetti and mix it with your tomato meatball sauce and sprinkle with basil and parmesan.

See film.

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