This is a beautifully rustic number and should bring to mind the sunshine-soaked rolling hills of Tuscany. What's more, it'll be ready in the time it takes a bottle of Chianti to breathe. Enjoy!
Always refer to the product label for the most accurate ingredient and allergen information.
Pork and Oregano Sausage Meat(ContainsSulphites, Gluten)
Finely Chopped Tomatoes
Chicken Stock Powder(ContainsCelery)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Trim the courgette then quarter lengthways. Chop widthways into small pieces. Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Bring a large saucepan of water to the boil with 0.5 tsp of salt.
Heat a drizzle of olive oil in a frying pan on medium-high heat and add the courgette and onion. Fry until starting to soften, 5-6 mins. Stir in the garlic and cook for 1 minute more, then remove the veg to a bowl and set aside. Add a little more oil to the now empty pan and pop back on medium-high heat. Add the sausage meat and fry until browned, 5-6 mins. Break it up with a spoon as it cooks.
When the sausage meat has browned, return the vegetables to the pan. Add the chopped tomatoes and chicken stock powder along with a pinch of sugar (if you have some). Season with salt and pepper. Stir together, bring to the boil then reduce the heat and simmer until thickened, 10-12 mins.
While the sauce is cooking, add the linguine to your pan of boiling water. Cook for 12 mins. Tip! Add a splash of the pasta water to the sauce if it starts to look too thick!
When the pasta is cooked, drain it in a colander. Add the drained pasta to the pan with the sauce and toss or stir together.
If you like a bit of heat, add a pinch of chilli flakes to the pasta before serving. Careful - the chilli flakes are hot! Sprinkle over the hard Italian style cheese. Enjoy!