Skin the sausages then mix together in a bowl, roll roughly into golf ball sized balls then pan fry in a dash oil for 10-12 mins turning frequently until golden and cooked through.
Fry off the onion in a pan for 3-4 mins then add the garlic, ginger and spices then cook over a medium heat for a further 2 minutes. Add the tomatoes, puree, apricots then simmer along with the meatballs uncovered for another 5 minutes. Season with salt and pepper then add a drizzle of honey.
Cook the rigatoni to the packets instructions in boiling salted water then drain, add to the sauce along with the rocket then serve. You can top with a little more rocket if you like.