One-pot meatballs with tomato sauce and orzo

Ingredients

• 400g premium pork sausages (see Rick’s intro, p39), skins removed and discarded 
• 3⁄4 tsp fennel seeds, coarsely ground 
• 1⁄4 tsp chilli flakes 
• 4 tbsp olive oil 
• 250g orzo
•  3 garlic cloves, chopped 
• 60ml white wine 
• 400ml soffritto passata (I like Napolina – see p39) 
• 1 rosemary sprig 
• Grated parmesan and basil leaves to serve 

1. Mix the sausagemeat, fennel seeds and chilli flakes in a bowl and shape into balls about the size of cherry tomatoes. 
2. Heat 2 tbsp of the oil in a shallow casserole or a large pan with a lid, then fry the meatballs until lightly browned all over. Transfer them to a plate and set aside. 
3. Add the remaining oil to the pan, add the orzo and fry for a couple of minutes. Add the garlic and fry for a minute, then pour in the wine and bring to the boil. Add the passata and 650ml water, season and bring to the boil again. Turn the heat down to a simmer and cook for 2-3 minutes. 
4. Add the meatballs and rosemary, season with salt and pepper, then cover the pan with a lid and leave to simmer for about 10 minutes. Remove the lid and cook for a final couple of minutes until the pasta is done and the sauce is thickened. 
5. Serve with plenty of freshly grated parmesan and freshly torn basil leaves. 

Nutrition: Per serving 743kcals, 43g fat (12g saturated), 23g protein, 60g carbs (8.3g sugars), 1.8g salt, 5.1g fibre Gratin of chicken, leek