Garlic Day Pork Linguine

Name: Garlic Day Pork Linguine with Courgettes, Chilli and Lemon
Yield: 2
Cuisine: Italian
Ingredients: 250 Italian Style Sausage; 1 Courgette; ⅓ Red Onion; 1 Garlic Clove; ¼ Chilli Flakes; 1 Chopped Tomatoes; 220 Linguine; 3 Pecorino Cheese; ½ Lemon; Salt; Pepper; Olive Oil; Sugar

with Courgettes, Chilli and Lemon

Recipe Development TeamPublished on March 17, 2015

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Cinematic landscapes, beautiful wines and some of the best nosh we’ve ever laid our tastebuds on. Tuscany pretty much ticks all of our sensory boxes and with that in mind we created this rustic little number. We combined artisan sausage meat with chilli and Pecorino to give you a hit of Italy, in the time it takes to let a bottle of Chianti breathe. With all the time you’ll have left over we’d recommend nipping online to book a weekend getaway! Buon appetito!

Tags:

Spicy

Allergens:

Sulphites

•Cereals containing gluten

•Milk

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.

Total

Active

DifficultyEasy

Ingredients

serving amount

250

Italian Style Sausage

(Contains: Sulphites, Cereals containing gluten)

Courgette

(May contain traces of: Celery)

⅓

Red Onion

Garlic Clove

Chilli Flakes

Chopped Tomatoes

220

Linguine

(Contains: Cereals containing gluten)

Pecorino Cheese

(Contains: Milk)

Lemon

Not included in your delivery

Salt

Pepper

Olive Oil

Sugar

Nutritional information

/ per serving

Energy (kcal)1016 kcal

Energy (kJ)4251 kJ

Fat43 g

of which saturates16 g

Carbohydrate107 g

Protein46 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Pot

•Spoon

Cooking Instructions and Tips

Remove the skin from the sausage. Chop the very top and bottom off the courgette and slice in half lengthways. Slice each half into 3 lengthways and then dice the courgette into small cubes. Finely dice the onion and garlic.

Heat 1 tbsp of olive oil in a pan on medium-high heat and fry the courgette, onion and garlic for 5 mins. Remove everything from the pan and keep to the side. Boil a large pot of water for your pasta.

Turn the heat to medium and add a tsp of olive oil. Add the sausage meat to the pan and break it up with a wooden spoon. After about 5 mins when the sausage meat has browned off add back in the vegetables. Add as many chilli flakes as you wish, to heat it up a little.

Add the tinned tomatoes to the pan and leave to bubble away on medium heat whilst you cook your pasta. If you have any sugar add 1⁄4 tsp to the pan together with 1⁄4 tsp of salt and a few grinds of black pepper.

Add the pasta to the boiling water and cook for around 10 mins or until ‘al dente’. Tip: Pasta is ‘al dente’ when it is cooked through but there is a hint of firmness left in the middle.