Pork and Oregano Sausage Linguine
with Courgette and Cheese
- Cereals containing gluten
- Sulphites
- Milk
- Egg
- May contain traces of allergens
- Celery
- Soya
- Sulphites
- Cereals containing gluten
- Milk
- Nuts
- Fish
- Egg
- Mustard
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.
Ingredients
1
Courgette
(May be present: Celery)
1
Garlic Clove
225
British Pork and Oregano Sausage Meat
(Contains: Cereals containing gluten, Sulphites May be present: Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)
1
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
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pork and oregano sausage meat is a real highlight, delivering a rich, herby flavour that works well with the tomato sauce. Some found the dish a little salty or one-dimensional, so go easy on added salt and consider a pinch of sugar to balance the acidity.
- Ease of prep: This is a straightforward, quick midweek meal that even younger family members have tackled successfully.
- Suggestions: Grating the courgette rather than cutting it into chunks helps it blend into the sauce, which is especially useful for fussy eaters. Some added a splash of lemon juice or substituted their own tomato purée to lighten the sauce, and a handful of spinach or rocket makes a welcome addition.
- Next-day meals: The dish is generously portioned and keeps well, with several people getting a third serving or enjoying leftovers the following day.
- Portions: The pasta-to-sauce ratio divides opinion; if you prefer a heartier sauce, consider reducing the linguine slightly or adding a little extra meat.
- Chilli heat: The chilli flakes can catch you off guard, so start with a small amount and build to taste, particularly when cooking for children.
