Pork and Oregano Sausage Linguine
with Courgette and Cheese
This is a beautifully rustic number and should bring to mind the sunshine-soaked rolling hills of Tuscany. What's more, it'll be ready in the time it takes a bottle of Chianti to breathe. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Courgette
(May contain Celery)
1 unit(s)
Garlic Clove
225 grams
British Pork and Oregano Sausage Meat
(Contains Sulphites)
25 grams
Sun-Dried Tomato Paste
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Chicken Stock Paste
180 grams
Linguine
(Contains Cereals containing gluten)
1 pinch
Chilli Flakes
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Nutritional information
Instructions
Trim the courgette, then quarter lengthways. Chop widthways into small pieces.
Peel and grate the garlic (or use a garlic press).
Bring a large saucepan of water to the boil with 0.5 tsp salt for the linguine.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the courgette and fry until starting to soften, 5-6 mins. Stir in the garlic and cook for 1 min more, then transfer to a bowl and set aside.
Pop the (now empty) pan back on medium-high heat with a drizzle of oil.
Once hot, add the sausage meat and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat.
When the sausage meat has browned, return the courgette to the pan with the sun-dried tomato paste, chopped tomatoes and chicken stock paste.
Add a pinch of sugar (if you have any), then season with salt and pepper.
Stir together and bring to the boil, then reduce the heat and simmer until thickened, 10-12 mins. IMPORTANT: The meat is cooked when no longer pink in the middle.
Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
Once the pasta is cooked, add a splash of pasta water to the sauce if it's a little thick, then drain in a colander.
Add the cooked linguine to the sauce and toss together until combined.
Add chilli flakes to the pork linguine to taste (careful, they're hot - add less if you don't like heat), then share between your bowls.
Sprinkle over the hard Italian style cheese to finish.
Enjoy!
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