Michael C's Meatball Pasta

• 300 grams linguine pasta
• 6 large sausages (cumberland sausages are particulary delicious)
• 1 tsp sunflower oil
• 1 large onion, finely chopped
• 1 clove garlic, thinly sliced
• 150 grams Philadelphia original(or other cream cheese)
• 2 tsp wholegrain mustard
• 75 ml beef stock
• 1 tbsp chopped parsley(optional)

1. Cook the pasta.
2. Skin the sausages and roll the meat into bite-size balls
3. Fry in a little oil until browned all over and cooked through, remove from pan.
4. Add the onion and garlic to the pan and gently fry for 7 minutes to soften the onions.
5. Add the Philadelphia(cream cheese) to the onions with the stock(or a little water) and mustard.
6. Gently heat until the Philadelphia(cream cheese) has melted then stir in the parsley and meatballs.
7. Meanwhile, drain the pasta and divide between 4 pasta bowls.
8. Top with the meatballs and spoon over the Philadelphia(cream cheese) sauce to serve.

linguine pasta, sausages, sunflower oil, onion, clove garlic, cream cheese, wholegrain mustard, beef stock

Taken from cookpad.com/us/recipes/333064-michael-cs-meatball-pasta (may not work)