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Preheat the oven to gas 9, 240°C, fan 220°C. Bring a large pan of water to the boil. Squeeze the sausage meat out of its casing and roll into cherry-sized balls. You should be able to make 4-5 balls from each sausage.
Cook the pasta in the boiling water for 7 mins until al dente, stirring occasionally. Drain, reserving 100ml of the cooking water.
Meanwhile, heat 1 tbsp of oil in a large frying pan over a medium heat and cook the meatballs for 4 mins. Add the peppers and cook for 5-6 mins until the meatballs are browned and the peppers are starting to char.
To make the pesto, blitz the spring onions, spinach, pecorino, vegetable stock, most of the basil and the remaining oil in a food processor until smooth, then season with pepper.
Return the drained pasta to the saucepan. Stir in the pesto, reserved cooking water, meatballs and peppers. Tip into an ovenproof dish, top with the mozzarella and bake for 15 mins. Season with black pepper and serve scattered with the reserved basil leaves.
