Italian Chicken Meatballs with Rosemary Sugo

Heat some oil in a pan over a medium-high heat. Add the garlic and onion and cook for about 2 minutes. Add the rosemary, chilli, and the prepared meatballs and cook for about 5 minutes or until the meatballs are browned. Add the diced tomatoes, chopped tomato, and white wine. Cook for a further 10 minutes over a very low heat, season with salt, pepper and a little sugar, to taste. If it starts to look a little dry don’t hesitate to add a dash of water.

Meanwhile, in a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for approximately 10 minutes or until al dente, stirring regularly to ensure the pasta does not stick. Strain and then refresh the pasta with a bit of cold water to stop it from sticking.