1. Put a large pan, filled with water, on to boil. Add salt.
2. Squeeze the sausage meat out of the sausage skins and roll into little balls. Or if you can't be bothered, simply chop up the sausages with their skins still on.
3. In a heavy bottom frying pan, add your oil and gently soften the garlic for a few minutes without colouring, if using garlic. (You can always leave the garlic out so this stage is less faff.)
4. Add your sausage balls and gently fry, colouring a little but be conscious of the garlic, which you don't want to colour as it tastes acrid.
5. By this time the pasta water will be boiling so throw in your pasta and cook for around 9-11 minutes, or whatever it says on the packet. I always do mine al dente, so I shave a minute off.
6. Tip a small glass of wine to 'deglaze' the pan (posh word for scraping bits of flavour off the bottom). Increase heat to bubble the booze off. Now for the tomatoes and pesto, and then just let it simmer gently for rest of cooking time.
7. Drain the pasta - but reserve half a mugful of starchy cooking water to make a little sauce with after.
8. Tip the meatballs into the pasta and toss. Add a splash of cooking water (this helps prevent sticking, claggy pasta) and toss again. Season with freshly ground black pepper and serve with plenty of parmesan. Rejoice in dinner being so easily put together and all most of it being eaten.