Pork Sausage Linguine
with parsley and pomodoro sauce
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:
Quick
•Family Friendly
•Eat Me First
Allergens:
Sulphites
•Wheat
•Milk
•Soya
The quantities provided above are averages only.
Total25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
225 grams
Irish Pork Sausages
180 grams
Dried Linguine
1 pack(s)
Passata
25 grams
Grated Italian Style Hard Cheese
10 grams
Basil
1 unit(s)
Onion
2 unit(s)
Garlic
5 grams
Parsley
1 sachet(s)
Worcester Sauce
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kcal)660.5 kcal
Energy (kJ)2763.5 kJ
Fat30.4 g
of which saturates12.2 g
Carbohydrate84.2 g
of which sugars13.1 g
Dietary Fiber1.4 g
Protein32.3 g
Salt3.2 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Cooking Steps
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.
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