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Italian Recipes

Speedy Sausage Linguine

Speedy Sausage Linguine

Speedy Sausage Linguine

with Pesto and Spinach

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Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Sausage Linguine in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

Allergens:

Schwefeldioxide und Sulfite

•Gluten

•Milk

•Egg

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

225

British Pork and Oregano Sausage Meat

(Contains: Schwefeldioxide und Sulfite)

180

Linguine

(Contains: Gluten)

1

Finely Chopped Tomatoes with Onion and Garlic

40

Baby Spinach

50

Fresh Pesto

(Contains: Milk)

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kJ)3515 kJ

Energy (kcal)840 kcal

Fat36.3 g

of which saturates13 g

Carbohydrate85.4 g

of which sugars15.9 g

Protein33.9 g

Salt4.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Kettle

•Large Saucepan

•Colander

Instructions

Fry the Sausage

1

a) Boil a full kettle.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once the oil is hot, add the sausage meat and fry until browned, 3-4 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat.

Linguine Time

2

a) Pour the boiled water from your kettle into a large saucepan with 1/2 tsp salt on high heat.

b) Add the linguine and bring back to the boil. Cook until tender, 12 mins.

Sauce Things Up

3

a) When the sausage meat is browned, add the chopped tomatoes and water for the sauce to the pan (see pantry for the amount). Stir to combine.

b) Simmer until the sausage meat is cooked through, 5-6 mins. IMPORTANT: The meat is cooked when no longer pink in the middle.

Drain the Pasta

4

a) Once the linguine is cooked, drain in a colander and pop back in the pan.

b) Drizzle with oil and stir through to stop it sticking together.

Add the Spinach

5

a) Once the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Add a splash of water if it's a little too thick.

b) Stir in the pesto, then taste and add salt and pepper if needed.

c) Add the cooked pasta to the sauce along with three quarters of the cheese and stir to combine.

Serve

6

a) Share the sausage linguine between your bowls and scatter with the remaining cheese.

Enjoy!

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