Pork Linguine

Heat a drizzle of olive oil in a frying pan on medium-high heat and add the courgette. Fry until starting to soften, 5-6 mins. Stir in the garlic and cook for 1 minute more, then remove the courgette 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 courgette 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.