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Pork Sausage Linguine

Pork Sausage Linguine

with parsley and pomodoro sauce

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If you're looking for something that's filling and satisfyingly savoury then this meaty pasta dish is it. Pan-fried pork sausages are smothered in a parsley pomodoro sauce then topped off with freshly torn basil and a sharp Italian style cheese.

Tags:Chef's Choice•Quick•Family Friendly•Eat Me First
Allergens:Sulphites•Wheat•Milk•Soya
Total Time25 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

225 g

Pork Sausages

(ContainsSulphites, Wheat)

180 g

Dried Linguine

(ContainsWheatMay be presentEgg, Mustard, Soya, Lupin)

1 pack

Passata

25 g

Grated Italian Style Hard Cheese

(ContainsMilk)

10 g

Basil

1 piece

Onion

2 piece

Garlic

5 g

Parsley

1 sachet

Worcester Sauce

(ContainsSoya)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)660 kcal
Energy (kJ)2763 kJ
Fat30.35 g
of which saturates12.19 g
Carbohydrate84.19 g
of which sugars13.07 g
Dietary Fiber1.37 g
Protein32.27 g
Cholesterol0 mg
Salt3.22 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
•Colander
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Boil a large pot of salted water for the linguine. 
  • When boiling, add the linguine to the water and bring back to the boil.
  • Cook until softened, 12 mins.
  • Once cooked, drain in a colander and pop back in the pot. Drizzle with oil and stir through to stop it sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

2
  • Meanwhile, halve, peel and thinly slice the onion.
  • Peel and grate the garlic (or use a garlic press).
  • Roughly chop the parsley (stalks and all).
  • Roughly tear the basil leaves.
  • Chop the pork sausages into 2cm chunks. IMPORTANT: Wash your hands and equipment after handling raw meat.
3
  • Place a large pan over a medium-high heat with a drizzle of oil.
  • When the oil is hot add the sausages and cook for 3-4 mins, shifting occasionally.
  • Remove from the pan when cooked through. IMPORTANT: The sausages are cooked when no longer pink in the middle.
4
  • Return the (now empty) pan to the heat with another drizzle of oil, if necessary.
  • Once hot, add the onion and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally.
  • Add the garlic and fry until fragrant, 1 min.
  • Stir in 75ml water (double for 4p), passata, chopped parsley, and Worcester sauce.
  • Simmer until thickened, 4-5 mins.
5
  • Once thickened, add the sausage pieces to the sauce.
  • Season to taste with salt, pepper and sugar.
  • Carefully toss the linguine in the sauce.
6
  • Divide the sausage and tomato pasta between bowls. 
  • Garnish with torn basil leaves and grated cheese.