The Bakinglady 

We spent a very lovely two weeks, travelling around Italy, enjoying sun, sea and an abundance of fresh pasta dishes. This simple recipe is based on one of my favourite meals we ate in a small restaurant in Napoli. It had tiny little meatballs in a rich and creamy tomato based sauce but for speed and convenience I have used sausages (vegetarian ones in this case) but literally any flavour will do nicely, whatever bangers tickle your fancy 

500g pack fresh tagliatelle

1 x pack of 8 sausages - skins removed, cut in half and formed into balls

1 teaspoon oil

1 large red pepper, sliced thinly

400g can chopped tomatoes

1 heaped teaspoon sugar

1 teaspoon garlic purée or 2 garlic cloves, finely chopped

1 teaspoon dried oregano

1 beef stock cube

200ml single cream

Salt and black pepper

Small bunch of fresh basil, torn

Over a medium heat, Fry the sausage balls and red peppers in 1 teaspoon oil for 5 minutes, until the meatballs have a little colour all over . Add the can of chopped tomatoes, 1/2 a can of water, the garlic, oregano, sugar and crumbled stock cube and cook over a low heat for 20 minutes. Add the cream and check the seasoning .

Meanwhile bring a large saucepan of salted water to the boil and cook the pasta according to the manufacturers instructions. Drain

Toss the tagliatelle and meatball sauce together and serve with a good sprinkling of grated Parmesan cheese