Rigatoni, sausage meatballs, pepper cream and thyme

1 Squeeze the meat from the sausages and roll into balls the size of a €2 coin, then place in the fridge to set.

2 Put the olive oil in a pan with the peppers and garlic and cook over a gentle heat for 15 minutes until soft and sticky.

3 Lift the peppers and garlic from the pan leaving the peppery oil, turn up the heat a little, then add the meatballs.

4 Fry the meatballs for five minutes or so until golden all over, then return the peppers to the pot.

5 Add the stock, cream and thyme and bring to a simmer and cook for five minutes until the cream reduces a little and the meatballs cook through.

6 Cook the pasta as per packet instructions, drain then add to the sauce.

7 Season and add a little lemon, then serve in warm bowls with lashings of Parmesan.