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Crumble the meatballs into smaller pieces and roughly chop the roasted chilli.
Thinly slice the garlic cloves and tip into a pan with a shot of olive oil. Set over a medium heat and cook for 2-3 mins before adding the chopped chilli. Now add the lamb meatballs and tip in the chopped tinned tomatoes. Add half a tin of water and bring to a simmer.
Cook for 10-12 mins. Meanwhile, cook the pasta according to the package instructions.
Transfer the cooked pasta to the sauce and toss through, adding a little Parmesan and the juice of the lemon.
Divide between warm bowls and serve with extra Parmesan.