Tuscan Pork Linguine

Name: Tuscan Pork Linguine with Courgettes, Chilli and Lemon (F)
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Courgette; 1 Sausage; 2 Garlic Clove; ¼ Chilli Flakes; 450 Linguine; ⅔ Red Onion; 5 Pecorino Cheese; 1 Lemon; 2 Chopped Tomatoes; Salt; Pepper; Olive Oil

with Courgettes, Chilli and Lemon (F)

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Cinematic landscapes, beautiful wines and some of the best nosh we’ve ever laid our tastebuds on - Tuscany pretty much ticks all of our sensory boxes and with that in mind, we’ve created this rustic little number. We combined artisan sausage meat with chilli and Pecorino to give you a hit of Italy in the time it takes to let a bottle of Chianti breathe. With all the time you’ll have leftover, we’d recommend nipping online to book a weekend getaway for the New Year! Buon appetito!

Tags:

Spicy

•Family Friendly

Allergens:

Sulphites

•Cereals containing gluten

•Milk

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.

Total25 minutes

Active

DifficultyEasy

Ingredients

/ serving 4 people

Courgette

(May contain traces of: Celery)

Sausage

(Contains: Sulphites, Cereals containing gluten)

Garlic Clove

Chilli Flakes

450

Linguine

(Contains: Cereals containing gluten)

⅔

Red Onion

Pecorino Cheese

(Contains: Milk)

Lemon

Chopped Tomatoes

Not included in your delivery

Salt

Pepper

Olive Oil

Nutritional information

/ per serving

Energy (kJ)3197 kJ

Energy (kcal)764 kcal

Fat43 g

of which saturates16 g

Carbohydrate59 g

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

Utensils

•Grill Pan

•Pot

•Plate

Instructions

Remove the casings from the sausages and discard. Chop the very top and bottom off the courgettes and slice in half lengthways. Slice each half lengthways into 3 and then dice the courgette into small cubes. Finely dice the onion and garlic.

Heat 2 tbsps of olive oil in a pan on med-high heat and fry the courgette, onion and garlic for 5 mins. Remove everything from the pan and keep to the side.

Turn the heat to medium and add 2 tsps of olive oil to the pan. Add the sausage meat to the pan and break it up with a wooden spoon. After about 5 mins when the sausage meat has browned off, add back in the vegetables. Add as many chilli flakes as you wish to heat it up a little.

Add the pasta to the boiling water and cook for around 10 mins or until ‘al dente’. Tip Pasta is ‘al dente’ when it is cooked through but there is a hint of firmness left in the middle.

Add the tinned tomatoes to the sausage meat and leave to bubble away on medium heat whilst you cook your pasta. If you have any sugar, add ½ tsp to the pan together with ½ tsp of salt and a few grinds of black pepper.