1 tbs olive oil
4 pork and fennel sausages
500g jar SNP Home Base
1 tbs butter
Handful of parmesan or Parmigiano Reggiano
Pasta of your choice

Bring a large saucepan of water to a lively boil and season as salty as the sea. Add pasta and cook until al dente.

Heat a deep heavy-based frying pan over medium high heat. Once hot, pour in olive oil. Cut the ends off the sausages and squeeze out small nuggets of meat into the pan. Cook for 5-10 minutes, until the sausage meatballs are golden. Reduce heat. Carefully pour in your home base sauce. Rinse jar with water and pour that in. Simmer for 5 minutes.

Drain pasta, reserving about half a cup of cooking water. Add pasta to the sauce, along with a knob of butter, handful of Parmigiano Reggiano and a splash of pasta cooking water. Give the whole thing a forceful stir. Watch it thicken to a form a glossy, luxurious sauce that coats the pasta and sausage meatballs. Add more cooking water if things need loosening up. Serve immediately with a shower of cheese.