What you need
500g pork mince
4 tbsp breadcrumbs
1 egg
2 tbsp Nando’s Medium Flavour Shaker
1 tbsp olive oil
350g spaghetti
1 red onion, finely chopped
690g passata
3 tbsp Nando’s Medium PERi-PERi Sauce
1 large courgette, coarsely grated
small bunch of basil, leaves roughly torn
40g parmesan, finely grated
Let's make it
Step 1
Add the pork mince, breadcrumbs, egg and Nando’s Medium Flavour Shaker to a large mixing bowl. Season with salt and pepper, then mix with your hands until everything is well combined. Shape into 20 evenly sized meatballs.
Step 2
Heat the olive oil in a large non-stick pan and fry the meatballs over a medium heat for 5-7 mins until browned all over, then transfer to a plate and set aside.
Step 3
Meanwhile, cook the spaghetti in a large pan of salted water for 9 mins, then drain, reserving a mugful of the cooking water.
Step 4
Cook the onion in the non-stick pan over a low-medium heat for 6 mins. Add the passata and the Nando’s Medium PERi-PERi Sauce, then return the meatballs to the pan. Gently simmer over a low heat for 8 mins, stirring regularly. Season with salt and freshly ground black pepper.
Step 5
Add the cooked spaghetti and courgette to the pan with a big splash of pasta water, then mix well for 1 min. Stir through most of the basil, then serve topped with the remaining basil and a sprinkling of parmesan.