Pork Linguine
with Spinach
- Sulphites
- Milk
- Egg
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!
Ingredients
225
British Pork and Oregano Sausage Meat
(Contains: Sulphites)
100
Baby Spinach
1
Chicken Stock Powder
Red Chilli Flakes
1
Chilli Flakes
200
Linguine
1
Finely Chopped Tomatoes
1
Garlic Clove
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1
Red Onion
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's taste, though some found it a bit bland and suggested adding more herbs or spices for extra flavour.
- Ease of prep: Customers found this recipe quick and easy to make, though some noted missing steps in the instructions for onions and spinach.
- Suggestions: Consider reducing the pasta amount slightly and adding more vegetables like peppers or cherry tomatoes to balance the dish.
- Next-day meals: The generous portion size often provided leftovers, with some finding it enough for 3-4 servings.
- Meat texture: Several customers preferred using pork mince instead of sausage meat, finding the latter sometimes fatty or difficult to break up.
