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!
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.
Pork and Oregano Sausage Meat(ContainsSulphites)
Finely Chopped Tomatoes
Chicken Stock Powder
Linguine(ContainsCereals containing Gluten)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
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. Once hot, add the onion and sausage meat and fry until browned, 5-6 mins. Break it up with a spoon as it cooks. Stir in the garlic and cook for 1 minute.
Add the chopped tomatoes and chicken stock powder to the pan 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! Once the sauce is cooked, stir in the spinach a handful a time until wilted.
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!