Prepare 10 mins + 10 mins chilling
500g Alberts Sausage Meat or Albert’s originals sausage skin removed.
3 tbsp Tomato puree
1 Finely chopped red chilli
50g sundried tomatoes, finely chopped
300g Chopped Chargrilled peppers
25g pack chives, chopped
1. In a large bowl, mix the pork with 1tbsp of the puree, the sundried tomatoesn, finely chopped chilli and 75g of the peppers, finely diced. Season well, divide into 16 then roll into balls and chill for 10 minutes.
2. Heat 2 tbsp of the oil from the pepper jar and the fry the meat balls for 15 minutes, turning occasionally until browned and cooked through. Remove and keep warm.
3. Add the mascarpone, chives, remaining peppers, drained and sliced, and the remaining puree and stir until melted. Add the meatballs back to the pan and cook for 1 – 2 mins, stirring into the sauce
4. Meanwhile, cook the Tagliatelle inboiling water for 4 – 6 mins minutes then drain and serve with the meatballs.