It almost sounds a little too fancy for a camp dinner, but with four simple ingredients, you can create a traditional Italian meal that is packed with flavor. If you are partial to a bit of spice and carry dried chili flakes in your cooking kit, they work exceptionally well in this recipe.
Sausages are a great way to make meatballs as they almost always contain a cereal-based binder, this will help your meatballs stay intact. They come seasoned with an infinite variety of herbs and spices, are cost effective and widely available in Westernised countries.
- 1 x Brown onion
- 6x Pork and fennel sausages
- 1x Can of tomatoes
- 1 teaspoon of dried Italian herbs
- Pinch of Chilli flakes (optional)
In a medium pot, bring water to the boil; add pasta. Cook for required time according to pasta directions (each shape will vary), remove from heat, drain and set aside.
Peel and finely dice the onion. Heat a frying pan over medium heat with a teaspoon of oil and cook onion for 3 to 4 minutes, or until softened. With the pan still on the heat, pinch the sausage casing at 4 even intervals and squeeze out the filling to create rough meatballs, directly into the frying pan.
Cook meatballs until browned on all sides, add tomatoes, dried herbs, and chili. Season well with salt and pepper. Cook for a further 5 minutes or until meatballs are cooked through and tomatoes have reduced slightly. Add pasta to the pan to heat through and absorb some of the sauce. Portion into 2 serves and enjoy.
You can purchase your fresh ingredients up to 4 hours prior to cooking if the outside temperature is less than 75F/24C. In very hot weather, be cautious and purchase fresh meat as close to cooking as possible.
- Burger patties can also be used, break them into bite-sized pieces, roll into balls and cook as above