Ingredients

6-8 spicy lamb sausages
2 large yellow onions, finely chopped
2-3 garlic cloves, finely chopped
500g packet chunky tomatoes
1 tablespoon tomato paste
1 red chili, finely chopped
125g buffalo mozzarella, cut in cubes
150g peas, fresh or frozen
1 tablespoon dried Italian herbs
Small bunch of thyme
200g strong vegetable broth
500g fresh Fettuccine pasta
2 tablespoon olive oil
Salt and pepper

Method

1. In a large skillet heat up 1 tablespoon oil.
   
   
2. Remove the skin from the sausages and break off small pieces. Using your fingers form small balls and stir-fry in the oil.
   
   
3. Reduce to heat to medium and allow the sausages to brown evenly, about 5 minutes. Transfer to a bowl and set aside.
   
   
4. In the remaining fat sauté the chili, onions and garlic until transparent and fragrant.
   
   
5. Add the tomato paste, cook for a few minutes, then add the chunky tomatoes and the vegetable broth. Sprinkle with the dried herbs, cover and allow to simmer for 10-15 minutes.
   
   
6. A few minutes before the cooking time in up add the peas and stir well. The sauce should have thickened nicely. Season to taste and then add the lamb meatballs. Heat through. Add the thyme, reserving a few for decoration.
   
   
7. Cook the fresh pasta in a large pot with a lot of salted water. This should take just a couple of minutes.
   
   
8. Drain the pasta and then transfer to the pan with the meatballs and sauce. Toss well.
   
   
9. Serve pasta and meatballs in warmed deep plates, sprinkled generously with the buffalo mozzarella. Decorate with a few thyme sprigs.

Serving tips: 

• Serve with a large mixed green salad for a perfect dinner.
• You can use any flavorful, spicy sausage for this. I preferred the lamb sausage as my organic store makes them with a lot of aromatic herbs and they are so full of flavor. It's also a lot leaner than the regular bratwurst. A great alternative would also be the Italian Salsiccia.