Fusilli with little meatballs in roast tomato sauce

Method

• Step 1
  Preheat oven to 200C fan-forced. Drain tomatoes, reserving juice, then place in a small roasting pan. Peel eschalots, keeping root end attached, then cut each into 6 wedges. Peel and thinly slice garlic. Add to pan with eschalots, capers, olives and rosemary.
• Step 2
  Drizzle tomato mixture with oil, season with salt and pepper, then roast for 10 minutes. Meanwhile, squeeze meat from sausage casings. Combine with parmesan, then roll into 2cm balls.
• Step 3
  Add meatballs to pan, but don’t stir in. Roast, turning once, for 10 minutes or until cooked through. Meanwhile, cook pasta in a saucepan of boiling salted water for 8 minutes or until al dente. Drain and return to pan with butter.
• Step 4
  Using kitchen scissors, quickly snip whole tomatoes into small pieces in roasting pan. Tip tomato sauce into pasta, add half the reserved tomato juice, then toss to combine. Top with extra parmesan to serve.