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 a sharp Italian style cheese.
Tags:
Quick
•Family Friendly
Allergens:
Wheat
•Milk
•Soya
•Mustard
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
225 grams
Pork Sausages
180 grams
Dried Linguine
(Contains Wheat May be present Egg, Mustard, Soya, Lupin)
1 pack(s)
Passata
50 grams
Grated Italian Style Hard Cheese
(Contains Milk)
1 unit(s)
Onion
2 unit(s)
Garlic
5 grams
Parsley
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 sachet(s)
Paprika
(Contains Mustard)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kcal)708 kcal
Energy (kJ)2962 kJ
Fat34.4 g
of which saturates14.8 g
Carbohydrate84.4 g
of which sugars13.3 g
Dietary Fiber1.4 g
Protein35.8 g
Cholesterol0 mg
Salt3.9 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 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 prevent sticking.
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).
- Chop the pork sausages into 2cm chunks. IMPORTANT: Wash hands and equipment after handling raw meat.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the sausages and cook until browned on the outside and cooked through, shifting occasionally, 3-5 mins.
- Remove from the pan when cooked. IMPORTANT: Sausages are cooked when no longer pink in the middle.
4
- Return the (now empty) pan to medium heat with another drizzle of oil, if necessary.
- Once hot, add the onion and season with salt and pepper. Cook until softened, stirring occasionally, 4-6 mins.
- Add the garlic and fry until fragrant, 1 min.
- Stir in 100ml water (double for 4p), paprika, passata, half the chopped parsley and Worcester sauce.
- Simmer until thickened, 4-5 mins.
5
- Once the sauce has thickened, add the sausage pieces to the pan.
- Season to taste with salt, pepper and sugar.
- Add a splash of water to loosen the sauce if necessary.
- Carefully toss the linguine through the sauce.
6
- Divide the sausage and tomato linguine between bowls.
- Garnish with the remaining parsley and grated cheese.
