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!
Pork and Oregano Sausage(ContainsSulphites, Gluten)
Hard Cheese (Italian Style)(ContainsMilk)
Put a large saucepan of water with a good pinch of salt on to boil for the pasta. Remove the top and bottom from the courgette, halve lengthways and chop into 1cm small cubes. Halve, peel and finely chop the red onion. Peel and grate the garlic (or use a garlic press).
Put a drizzle of olive oil in a frying pan on medium-high heat and fry the courgette, onion and garlic until starting to soften, 5 mins. Remove from the pan and set aside. Turn the heat to medium and add a little more oil to the (now empty) pan. Add the sausage meat and fry until browned, about 5 mins. Break it up with a wooden spoon as it cooks.
When the sausage meat has browned, return the veggies to the pan. Add the diced tomatoes along with a pinch of sugar (if you have some). Season with salt and pepper. Bring to the boil then reduce the heat and simmer until thickened, about 10 mins.
While the sauce is cooking, add the linguine to your pan of boiling water. Cook until al dente, around 10 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.
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.
Serve the kids' pasta in bowls first. If you like a bit of heat, add a pinch of chilli flakes into the remaining pasta before serving the adults. Careful - the chilli flakes are hot! Sprinkle over the hard Italian cheese and garnish with the lemon, cut into wedges. Enjoy!