Spicy Sausage Meatball Pasta with Creamy Tomato Sauce

Bring a large pan of salted water to the boil and cook the pasta according to packet instructions until just tender. Reserve about 250 ml of the pasta cooking water, then drain.

Roll the sausage meat into small meatballs.

Heat a little oil in a large frying pan over medium heat. Add the meatballs and cook for 5–7 minutes, turning, until browned and cooked through.

Stir in the chopped tomatoes and chilli flakes and simmer for 5 minutes until slightly reduced.

Lower the heat and stir in the crème fraîche until smooth and heated through. Season with salt and black pepper.

Add the cooked pasta to the sauce and toss until well coated, adding a splash of the reserved pasta water if the sauce is too thick.

Serve immediately.