Elizabeth Hewson is a home cook, author and pasta enthusiast.

She started her tradition of making pasta on a Saturday night as a self-care ritual after being busy at work.

Today, Elizabeth is making a sausage meatball and chickpea pasta sauce which she says is perfect for everyday dinners.

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For the meatballs she makes them by squeezing out the insides of Italian sausages and just adding then straight to the pan.

Sausage meatball, chickpea and tomato mid-week pasta

If you’ve never squeezed sausage meat straight into a pan to make meatballs, you’re in for a very satisfying shortcut.

It’s fast, full of flavour, and makes the most tender little meatballs without the fuss.

A good-quality pasta sauce is another shortcut—it saves chopping garlic and onions and cuts down the simmer time.

I love chickpeas in pasta, but they’re optional. And the final touch—a knob of butter and a handful of cheese—pulls everything together into that silky, restaurant-style sauce.

1 tablespoon olive oil3 Italian pork sausages½ teaspoon fennel seedsPinch of dried chilli flakes1 sprig rosemary, finely chopped400g can chickpeas, drained (optional)500ml good-quality tomato and garlic pasta sauce

1 lemon, zest1 tablespoon butter1 handful Parmigiano Reggiano, plus extra to serveDried pasta, enough for 4

Bring a large saucepan of water to a lively boil. Salt it generously.

Heat a deep frying pan over medium–high heat and add the olive oil. Cut the ends off the sausages and squeeze small nuggets of meat straight into the pan. Let them cook for about 4 minutes, or until golden. Add the fennel seeds, chilli flakes, rosemary, and chickpeas if using. Toss to combine. Pour in the pasta sauce and let it simmer gently for 8 to 10 minutes or until slightly reduced.

Cook your pasta until al dente. Drain, reserving at least ½ cup of the cooking water. Fling your pasta straight into the sauce along with ¼ cup of reserved water (to start), lemon zest, butter, and Parmigiano Reggiano. Toss vigorously to bring it all together, adding more cooking water if needed. You’re after a lovely loose and relaxed consistency. Divide among bowls and shower with extra Parmigiano Reggiano.

NotesYou can swap the pasta sauce for a tin of good-quality tomatoes—just add 2 cloves of garlic when you add the fennel and rosemary and cook for 1 minute before pouring in tomatoes. Since tinned tomatoes need more time to break down, simmer the sauce for about 25 minutes before adding the pasta and proceeding with recipe.