This recipe is packed with flavour, some simple everyday ingredients which contribute to your 5-a-day and is high in protein. Replace the sausage meat with lean pork or an alternative meat for a healthier option. Remove the meat entirely and replace the chicken stock with a teaspoon of caster sugar (to thicken the sauce) for a flavoursome vegetarian dish.
Recipe Information
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Serves: 3 – 4 people
Ingredients
- 350g sausage meat
- 150g spinach
- 300g linguine
- 2 cloves of garlic
- 1 red onion
- 750g finely chopped tomatoes
- 1 tbsp olive oil
- 1 1/2 tbsp chicken stock powder (any form of chicken stock will do)
- 1 tsp oregano
- pinch of chilli flakes
Method
Step 1 – To prepare, peel and finely chop the garlic and red onion.
Step 2 – On a medium-high heat, put 1 tbsp olive oil into a large frying pan. Put a saucepan of lightly salted water on the heat to boil ready to cook the linguine later.
Step 3 – Add the sausage meat to the frying pan, chopping into pieces and stirring until browned.
Step 4 – Add the garlic and onion to the pan, cook for three minutes (or until the onion has browned), being careful not to burn the garlic.
Step 5 – Add the chopped tomatoes, chicken stock and oregano. Stir well, bring to the boil, then reduce the heat and allow to simmer for 10 – 12 minutes. At the same time, cook the linguine in the pan of boiling water until al dente (approximately 11 minutes or according to packet instructions).
Step 6 – Once the sauce is cooked, stir in the spinach a handful at a time, allowing it to wilt. (Add a splash of pasta cooking water if the sauce has thickened too much).
Step 7 – Drain the pasta in a colander, then stir in the linguine into the sauce well.
Step 8 – Serve with grated Parmesan cheese and a pinch of chilli flakes (as much as you can handle!).