Garlic Day Pork Linguine
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Garlic Day Pork Linguine

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!

Tags:
Spicy
Allergens:
Sulphites
Cereals containing gluten
Milk

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.

Preparation Time
Cooking time
DifficultyEasy

Ingredients

serving amount

250

Italian Style Sausage

(Contains Sulphites, Cereals containing gluten)

1

Courgette

(May contain Celery)

Red Onion

1

Garlic Clove

¼

Chilli Flakes

1

Chopped Tomatoes

220

Linguine

(Contains Cereals containing gluten)

3

Pecorino Cheese

(Contains Milk)

½

Lemon

Not included in your delivery

Salt

Pepper

Olive Oil

Sugar

sideBannerName

Nutritional information

/ per serving
Energy (kcal)1016 kcal
Energy (kJ)4251 kJ
Fat43 g
of which saturates16 g
Carbohydrate107 g
of which sugars0 g
Protein46 g
Salt0 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Pot
Spoon

Instructions

Finely dice the onion
1

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.

2

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.

Add some chili flakes
3

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 some sugar
4

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.

5

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.

Add the pasta to the tomato mixture
6

Once the pasta is cooked drain it and add to tomato mixture.

7

Serve the pasta onto warm plates, scatter over the grated Pecorino and garnish with lemon wedges.