Ingredients

• 150g dried tagliatelle
• 450g sausage meat
• 1/2 a bunch of fresh flat leaf parsley
• 1 large egg
• 30g parmesan cheese

Method

1. With wet hands, shape the sausagemeat into 18 evenly sized balls. Sprinkle with black pepper then cook in a non-stick frying pan on a medium heat with 1/2 tbsp olive oil until golden and cooked through. Toss regularly and turn the heat off when done.
2. While the sausages cook, cook the pasta in a pan of boiling salted water then drain, reserving a mugful of cooking water.
3. Finely chop the parsley, including the stalks, and beat it with the egg and a splash of pasta cooking water. Grate and mix in the parmesan.
4. Toss the drained pasta into the sausage pan, pour in the egg mixture and toss for 1 minute off the heat (the egg will gently cook in the residual heat). Loosen with a good splash of the reserved cooking water, season with salt and pepper and serve with extra parmesan.