Meatball Risoni With Cherry Tomatoes & Parmesan

Method:

• Squeeze the meat from the sausage casings. Make little rustic meatballs. You should make about 30 meatballs, depending on the size of the sausages.
• In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add the meatballs and cook them until browned and cooked through. Once cooked, remove the meatballs from the pan and set them aside.
• In the same frying pan, add the remaining 1 tablespoon of olive oil. Sauté the diced onion and chopped garlic until they become soft and translucent. Add the carrot and celery to the pan. Cook the vegetables for a few minutes until they start to soften. Pour in the tinned cherry tomatoes along with the chicken stock mixture. Pour the meatballs back into the sauce. Stir well and bring the sauce to a simmer. Place the lid on and let it cook for about 15- 20 minutes.
• Remove the lid and add the risoni to the tomato sauce and stir to combine. Cook the pasta in the sauce for about 10 minutes or until it is cooked to your desired level of tenderness, stirring occasionally. Sprinkle the chopped parsley. Add grated parmesan cheese on top.