Orecchiette with chicken balls

Preheat the oven to 200 ° C.

Bring a pan of water to the boil. In the meantime, remove the skin from the sausage and roll 12 balls of the sausage meat with moist hands.

Remove the crowns from the tomatoes. Divide the chicken balls and tomatoes over a griddle covered with parchment paper.

Sprinkle the tomatoes and balls with the oil and sprinkle with (freshly ground) pepper. Roast about 15 minutes in the middle of the oven.

When the water is boiling, add the pasta and possibly salt to the water. Cook the pasta in 14 minutes until al dente.

Meanwhile, cut the parsley fine.

Put the peppers out of the jar with the liquid and half of the parsley in a high cup and puree with the hand blender.

Season the paprika mixture with pepper and salt. Drain the mozzarella.

Heat a skillet without oil or butter and allow the spinach to shrink in parts.

Drain the pasta and mix in the paprika sauce and spinach. Divide the chicken balls, tomatoes and mozzarella over them. Sprinkle with the parsley.