Preheat the oven to 200°C conventional (180°C fan-forced).
Squeeze the meat from the sausage casings to create rustic meatballs.
8 sausages
Place a large frying pan over high heat, add 1 tablespoon of the olive oil and let it heat. Add the sausage meatballs and brown on each side for 2–3 minutes. Transfer to a plate and set aside.
8 sausages, 2 tablespoons extra virgin olive oil
Place the same frying pan back over medium heat. Add the remaining olive oil and let it heat. Add the onion and cook, stirring, for 2 minutes. Add the garlic and stir through for 1 minute. Add the tomato paste and combine. Then add the canned tomatoes, chicken stock and bay leaves. Let the sauce simmer for 10 minutes.
2 tablespoons extra virgin olive oil, 1 brown onion, 2 cloves garlic, 3 tablespoons tomato paste, 600 g canned crushed tomatoes, 2 cups chicken stock, 2 bay leaves
Place the dried pasta and water in a large roasting tray. Pour the tomato sauce on top, then add the meatballs. Season and give everything a stir. Cover with foil and bake for 20 minutes.
350 g pasta, 450 ml water
Remove from the oven and turn the heat up or use the grill. Sprinkle over the mozzarella cheese and bake or grill for 10 minutes until bubbly and golden.
