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Pork Linguine

Pork Linguine

with Spinach

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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!

Tags:Family Friendly
Allergens:SulphitesGlutenCeleryMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

100 grams

Baby Spinach

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

225 grams

Pork and Oregano Sausage Meat

(ContainsSulphites, Gluten)

1 pack(s)

Finely Chopped Tomatoes

1 sachet

Chicken Stock Powder

(ContainsCelery)

200 grams

Linguine

(ContainsGluten)

1 pinch

Chilli Flakes

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3494 kJ
Energy (kcal)835 kcal
Fat28.0 g
of which saturates12.0 g
Carbohydrate103 g
of which sugars15.0 g
Protein41 g
Salt3.31 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Knife
Saucepan
Frying Pan
Spoon
Colander
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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!