Ingredients
Method
1.Preheat the oven to 180°C. Line a large shallow baking dish or tray with baking paper.
2.Squeeze the sausage meat from the casings into 4-5 bite-sized balls (you can roll them or leave them a bit rough and rustic) onto the tray and spray lightly with oil.
3.Cook for 8-10 minutes turning once. Move meatballs to one side of the dish.
4.Toss the tomatoes, onion, garlic, capsicum and half the basil leaves (roughly torn) with the olive oil, then season well. Spread out on the meatball tray and cook for a further 10 minutes until the meatballs are cooked and the tomatoes and capsicums soft and juicy.
5.Meanwhile, cook the pasta in plenty of salted boiling water for 4-7 minutes until al dente, then drain.
6.Gently toss together the meatballs with the spaghetti and balsamic, then garnish with remaining basil leaves. Serve warm or chill until needed.
