Garlic Day Pork Linguine
with Courgettes, Chilli and Lemon
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!
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 conflict 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.
250 grams
Italian Style Sausage
(ContainsSulphites, Cereals containing gluten)1 cup(s)
Courgette
⅓ cup(s)
Red Onion
1 unit(s)
Garlic Clove
¼ tsp
Chilli Flakes
1 tin(s)
Chopped Tomatoes
220 grams
Linguine
(ContainsCereals containing gluten)3 tbsp
Pecorino Cheese
(ContainsMilk)½ unit(s)
Lemon
Not included in your delivery
unit(s)
Salt
unit(s)
Pepper
unit(s)
Olive Oil
unit(s)
Sugar
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.
Once the pasta is cooked drain it and add to tomato mixture.
Serve the pasta onto warm plates, scatter over the grated Pecorino and garnish with lemon wedges.