Pork and Oregano Sausage Linguine
with Courgette and Cheese
This Pork and Oregano Sausage Linguine is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
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
Courgette
(May contain Celery)
1
Garlic Clove
225
British Pork and Oregano Sausage Meat
(Contains Sulphites)
25
Sun-Dried Tomato Paste
1
Finely Chopped Tomatoes with Onion and Garlic
10
Chicken Stock Paste
180
Linguine
(Contains Cereals containing gluten)
1
Chilli Flakes
Red Chilli Flakes
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Nutritional information
Utensils
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 1/2 tsp salt for the linguine.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is 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). Season with salt and pepper. Stir together, 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.
When the pasta is cooked, drain in a colander. TIP: Add a splash of the pasta water to the sauce first if it's a little thick. Add the cooked pasta 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 grated hard Italian style cheese to finish. Enjoy!
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