Sausage meatball pasta

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In a bowl mix (per person) 1 lightly beaten egg, a dash of tabasco sauce, 30g grated parmesan and 1 tbsp fresh chopped parsley.

Put ribbon pasta (handful per person) into a large saucepan with 1 flat mushroom and add 300ml boiling water and add a pinch of salt, bring back up to the boil and continue cooking on a low/med heat for 12 minutes.

(Per person) Meantime. snip the ends of 3 sausages and remove the sausage meat then use tablespoons of the sausage meat to roll into small meatballs. Sprinkle freshly ground black pepper onto a plate and roll the meat balls through the pepper to coat them. Hob on med heat 1 tbsp oil in a frying pan and roll meatballs around in the pan as they fry for about 3 - 4 minutes.

Turn the heat completely off and using kitchen tongs add the cooked pasta, the mushroom, the egg mixture along with 2 tbsp water the pasta was boiled in, into the same pan as the meatballs coating well as you turn all.

Serve with a sprinkling of freshly ground black pepper.
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