Remove the sausage from the intestine and roll it into small balls. Heat the butter in a large saucepan and fry the sausage balls in it all around. As soon as they are coloured, remove them and saute the onion and garlic for 2 minutes.
Put the pasta together with the tomato paste, the tomato puree and about 750ml vegetable stock in a saucepan. Add the meatballs and a little salt and pepper, stir and let the pasta simmer covered for 18-22 minutes. Stir in between and add more stock if needed.
As soon as the pasta is al dente, season with salt and pepper and garnish with basil and cheddar to serve.
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