Preheat the oven to gas 6 / 200C / 400F and ready an ovenproof dish
Form the sausagemeat into balls around an inch in diameter
Heat half of the oil in a frying pan over a medium/high heat. Add the meatballs and cook for 6 - 8 minutes, turning as required until browned all over. Remove and set aside
Bring a large pan of water to the boil, add the pasta and begin to cook as per the packet instructions
Meanwhile, add the remaining oil to the frying pan, reduce the heat to medium, then fry off the onion for 3 - 4 minutes until softened. Add the garlic and cook for a further minute
Add the tomatoes and puree to the onion mixture and cook for 2 - 3 minutes. Add the Italian seasoning and 240ml of pasta water, bring to a simmer and cook 6 - 8 minutes until the sauce has reduced slightly. Season to taste with salt and pepper
Drain the pasta and toss in the sauce
Pour the pasta and sauce into an ovenproof baking dish with the meatballs, stirring gently to coat. Add the mozzarella over the top and scatter over the parmesan
Bake for 15 minutes or until golden and bubbling
Serve with some garlic bread - see my previously posted free-from recipe
