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Pork and Oregano Sausage Linguine
Pork and Oregano Sausage Linguine

Pork and Oregano Sausage Linguine

with Courgette and Cheese

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:
Sulphites
Cereals containing gluten
Milk
Egg

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.

Total30 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1

Courgette

(May contain traces of: Celery)

1

Garlic Clove**

225

British Pork and Oregano Sausage Meat

(Contains: Sulphites)

25

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

25

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Nutritional information

Energy (kcal)918 kcal
Energy (kJ)3841 kJ
Fat38.8 g
of which saturates14.7 g
Carbohydrate98.1 g
of which sugars25.2 g
Protein44.5 g
Salt5.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Bowl
Grill Pan
Colander

Instructions

Get Prepped
1

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.

Fry Time
2

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once 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.

Simmer the Sauce
3

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), then season with salt and pepper.
Stir together and 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.

Cook the Linguine
4

Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil.
Cook until tender, 12 mins.

Combine and Stir
5

Once the pasta is cooked, add a splash of pasta water to the sauce if it's a little thick, then drain in a colander.
Add the cooked linguine to the sauce and toss together until combined.

Finish and Serve
6

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 hard Italian style cheese to finish. Enjoy!

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