Cheesy Sausage Spaghetti Hoops

Chef's Notes

Notesa) What kind of pot should I use? - I use a deep 30cm cast-iron pan and it all just about fits. You could also use a large oven-safe pot. Alternatively just use a regular pot or pan and pour it into an oven-safe dish before grilling the cheese.
b) What kind of sausage should I use? - I use regular Cumberland sausages, however you can use different ones if you fancy. I recommend pork, as it pairs with the flavours best, but I imagine beef would also work. In all cases you want some good quality and fatty sausages, just for maximum flavour. If you don't have access to sausages just use minced/ground sausage meat. From there use a tsp to scoop the meat before rolling into meatballs.
c) Pasta - You'll find Anelli (hooped pasta) in Italian Grocers or online. I haven't found it in supermarkets before, but you might be lucky! If you can't find it, just sub for other tiny pasta i.e elbow macaroni.
d) Consistency - It'll seem like a lot of liquid at the start, but it all gets soaked up. The sauce should be pretty thick before adding the cheese and certainly not watery at all. If it's still a little watery just continue to simmer until it reduces. If the pasta is still not fully cooked before the sauce reduces, just add in more boiling water a splash at a time until the pasta cooks.
e) Serving - I usually just serve this with Garlic Bread, but it's totally optional.
f) Calories - Whole recipe divided by 5.