Pork sausages make tasty little meatballs in this speedy dinner idea.
- Squeeze the meat from the sausage skins, discarding the skins. Roll sausage meat into 20 walnut-sized balls.
- Heat oil in a deep frypan over medium heat and cook the meatballs, turning, for 3-4 minutes until golden. Remove and set aside. Add pancetta to the pan and cook for 2-3 minutes until slightly crisp, then add the onion and garlic, and cook for a further 2-3 minutes until slightly softened. Add risoni and stir to coat, then add the chopped tomatoes, tomato paste, wine and 2 cups (500ml) hot water. Season and bring to a simmer, stirring, then return the meatballs to the pan. Reduce heat to low and cook for a final 10 minutes or until the risoni is cooked and liquid has absorbed.
- Divide among bowls and scatter with chopped parsley and parmesan to serve.
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