You can reduce the fat in this recipe hy using lower-fat rnozzarella and sausages.

PREPARATION TIME: 25 MINUTES COOKING TIME: 20 MINUTES SERVES 4

EASY / PREPARE AHEAD

450g (11b) free-range pork sausages,

skinned

handful basil, chopped

small bunch flat-leaf parsley, chopped

2tbsp olive oil

3 garlic cloves, thinly sliced

1 onion, chopped

2 red peppers, deseeded and sliced

1 courgette, sliced, or 150g (5oz) baby

courgettes

handful pitted black olives, roughly sliced

560g bottle passata

200ml (7fl oz) white wine

1tsp mixed herbs

ЗООд (lOoz) pasta twists, cooked and

drained

150g (Soz) mini rnozzarella

1 Heat the oven to 190 C, 170 С fan, 375 F,

gas 5. Put the sausage meat in a bowl with the Pasil and half the parsley. Mix, then roll into golf ball-size meatballs.

2 Heat the olive oil in a non-stick frying pan and fry the meatballs for about 10 minutes, until golden. Remove from the pan and add the garlic, onion, peppers and courgette.

3 Cook for 5 minutes, then add the olives, passata, wine and mixed herbs. Bubble for 10 minutes, until reduced by a third.

4 Toss the pasta twists with the meatballs, remaining parsley and the tomato sauce.

5 Transfer to an ovenproof dish and scatter over the rnozzarella. Bake for 15 to 20 minutes until bubbling.

Per serving: 797 calories, 36g fat (i4g saturated), SOg carbohydrate