Pork and Oregano Sausage Linguine

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Step 1

Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.

Step 2

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the courgette and fry until starting to soften, 5-6 mins. Stir in the garlic and cook for 1 min more, then transfer to a bowl and set aside. Pop the (now empty) pan back on medium-high heat with a drizzle of oil. Once hot, add the sausage meat and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat.

Step 3

When the sausage meat has browned, return the courgette to the pan with the sun-dried tomato paste, chopped tomatoes and chicken stock paste. Add a pinch of sugar (if you have any). Season with salt and pepper. Stir together, bring to the boil, then reduce the heat and simmer until thickened, 10-12 mins. IMPORTANT: The meat is cooked when no longer pink in the middle.

Step 4

Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

Step 5

When the pasta is cooked, drain in a colander. TIP: Add a splash of the pasta water to the sauce first if it's a little thick. Add the cooked pasta to the sauce and toss together until combined.

Step 6

Add chilli flakes to the pork linguine to taste (careful, they're hot - add less if you don't like heat), then share between your bowls. Sprinkle over the grated hard Italian style cheese to finish. Enjoy!