1 tbsp olive oil
Salumi Australia pork and fennel sausage (use as much as you like)
500g jar of Red, Red Wine pasta sauce (yes, sing it!)
Handful of parmesan or Parmigiano Reggiano
Trottoloni pasta

Start by bringing a large pot of salted water to a rolling boil (make it as salty as the sea). Toss in the Trottoloni and cook until al dente. Meanwhile, heat a deep fry pan over medium-high heat and add a little olive oil. Cut the ends off the sausage and squeeze small nuggets of meat directly into the pan. You can make them as big or small as you like — I prefer a mix for a balance of crispy bits and juicy meatballs. Let the sausage cook for about 5-8 minutes, until golden and fragrant.

Once the sausage is cooked, reduce the heat and carefully pour in your Red, Red Wine sauce. Rinse the jar with a splash of water and pour that in as well. Let it simmer gently for about 5 minutes.

When the pasta is ready, drain it, making sure to reserve about half a cup of the cooking water. Add the pasta to the sauce, along with a handful of Parmigiano Reggiano and a splash of the reserved water. Give everything a good stir, letting the sauce thicken and coat the pasta and sausage. You can add a splash more pasta water if things need loosening up.  

Serve immediately with an extra sprinkle of cheese on top.