In a bowl combine the sausage meat, egg, garlic, breadcrumbs and salt and use your hands to ensure the mixture is well combined. Roll the meat into mini meatballs approximately 1 inch in diameter (a heaping teaspoon of mixture), transfer to a plate.

Heat the olive oil in a large pot on medium high heat. Once hot add half of the meatballs and cook them for approximately 1 minute per side until golden brown and then seat aside on a plate and repeat with the other half (the meatballs likely won’t be cooked through which is ok)

Add the onion and garlic to the pot, sprinkle with salt and saute for 3 to 4 minutes until the onion begins to soften. Add the italian seasoning and tomato paste and stir to coat the onions. Add in the pasta along with the milk and chicken stock and bring to a simmer. Lower the heat to medium and leave to cook for approximately 10 minutes until the liquid has reduced and thickened. The pasta should be al dente.