To make the meatballs I skinned some chorizo sausages and re rolled them into meatballs. I think this makes them less heavy than traditional meatballs. Super easy and made a tasty base to the sauce. You can throw lots of kind of veg into a dish like this so don’t hold back!
chorizo sausages, garlic, natural yogurt, milk, tomato puree, courgette, cherry tomatoes, black olives, spaghetti, cumin seeds, chilli flakes, salt, pepper
Start by taking the skin off chorizo sausages and re roll them into small meatball shape. Fry them until brown all over, once brown add a clove of chopped garlic and a pinch of chilli flakes and 1/2 tsp of cumin seeds. At this stage put the pasta on to cook. Now add 100 ml of natural yogurt and a squeeze of tomato puree. Slice 10 black olives in half and half a handful of cherry tomatoes, add to the mix and give good stir. If the sauce is looking a little dry add some milk. Now slice a courgette (I use a potato peeler) and once the pasta is only a couple of minutes from being cooked add to the sauce. Season with salt and pepper.