Spicy Pork and Spinach Ragu
with Linguine and Cheese
Who'd have thought it would be possible to whip up a ragu in 20 mins? Our sausage suppliers have created a Tuscan spiced sausage meat to provide the rich base flavours for this delicious quick-fix recipe. Bish, bash, bosh - a few bits to chop and you’ve got a showstopper on the table. When you can get full on flavour in double quick time, you know you’re onto a winner. 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 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.
Ingredients
2
Garlic Clove
225
Pork and Oregano Sausage Meat
(Contains Sulphites)
180
Linguine
(Contains Cereals containing gluten)
1
Chilli Flakes
1
Finely Chopped Tomatoes with Onion and Garlic
10
Chicken Stock Paste
30
Tomato Puree
100
Baby Spinach
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
½
Sugar
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.
b) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the sausage meat to the pan and cook until it starts to brown, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.
c) Use a spoon to break it up as it cooks, then drain and discard any excess fat.
a) Meanwhile, add the linguine to your pan of boiling water and bring back to the boil.
b) Cook until tender, 12 mins.
a) While the pasta cooks, add the garlic and the chilli flakes to the pan with the sausage meat. TIP: Add less chilli if you don't like too much heat. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Cook until fragrant, 30 secs.
a) Add the chopped tomatoes, chicken stock paste, sugar (see ingredients for amount) and tomato puree to the pan.
b) Stir together and simmer until slightly thickened, 5-6 mins. TIP: Add a splash of water if it gets too thick.
c) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
a) Once cooked, drain the linguine in a colander. Pop back into the pan and drizzle with oil to stop it sticking together.
b) When the spinach has wilted, add the pasta to the sauce and stir in half the hard Italian style cheese. Taste and season with salt and pepper if needed.
c) Serve the spicy pork ragu in bowls. Sprinkle over the remaining cheese to finish. Enjoy!
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