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Pork and Oregano Sausage Linguine

Pork and Oregano Sausage Linguine

with Courgette and Cheese

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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.

Tags:Family Friendly
Allergens:SulphitesCereals containing glutenMilkEgg

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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

225 grams

Pork and Oregano Sausage Meat


1 sachet

Sun-Dried Tomato Paste

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Chicken Stock Paste

180 grams


(ContainsCereals containing gluten)

1 pinch

Chilli Flakes

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3396 kJ
Energy (kcal)812 kcal
Fat30.0 g
of which saturates13.0 g
Carbohydrate89 g
of which sugars18.0 g
Protein39 g
Salt5.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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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!