Method

• 1.
  Preheat the oven to 180°C and line a baking tray with baking paper.
• 2.
  Squeeze the meat from the sausage casings (discarding casings), then roll it into small balls, about 2cm across. Spread the meatballs in a single layer on the baking tray and cook in the oven for 15 minutes or until golden.
• 3.
  While the meatballs are baking, place the tomato passata and chicken stock or water in a large saucepan over medium heat. Season well with sea salt and freshly ground black pepper, then simmer over medium heat for 5 minutes or until slightly reduced. Remove the meatballs from the oven and drain off excess fat. Add the meatballs to the sauce and leave to simmer over medium-low heat for 10 minutes or until the sauce thickens.
• 4.
  Meanwhile, cook the pasta in a large saucepan of boiling salted water according to packet instructions, then drain and toss with the olive oil.
• 5.
  Divide the pasta among plates, top with some meatballs and sauce, and serve with basil and parmesan.