Experience a delightful Italian-inspired meal with this Pork and Oregano Linguine with Cheese, Courgettes and Chilli Flakes recipe. This dish combines the hearty taste of pork with the comforting texture of linguine, promising a dining experience that’s both satisfying and delicious.
The highlight of this dish is the pork and oregano linguine, cooked until it’s al dente and bursting with flavour. The pasta is mixed with chunks of succulent pork and a sprinkle of oregano, creating a delightful blend of textures and flavours.
Adding a touch of indulgence to the dish is the cheese. This cheese, grated over the pasta, offers a comforting taste that pairs well with the hearty linguine.
To balance out the richness of the dish, the recipe includes a serving of courgettes. The courgettes, lightly sautéed until they’re tender and vibrant, add a refreshing contrast to the meal. The dish is then finished with a sprinkle of chilli flakes, adding a spicy kick.
This Pork and Oregano Linguine with Cheese, Courgettes and Chilli Flakes recipe is an excellent choice for those nights when you want a meal that’s comforting, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a chopping board, sharp knife, frying pan, bowl, measuring jug, saucepan and a colander.
Pork and Oregano Linguine with Cheese, Courgettes and Chilli Flakes
Print RecipeIngredients
- 1 Courgette
- 1 Garlic Clove
- 225g Pork and Oregano Sausage Meat
- 25g Sun-Dried Tomato Paste
- 1 Carton of Finely Chopped Tomatoes with Onion and Garlic
- 10g Chicken Stock Paste
- 180g Linguine
- 1 Pinch of Chilli Flakes
- 1 Pinch of Red Chilli Flakes
- 40g Grated Hard Italian Style Cheese
Instructions
Step 1: Prepare the Ingredients
Trim the courgette, then quarter it lengthways and chop widthways into small pieces. Peel and grate the garlic. Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.
Step 2: Start Frying
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 it starts to soften, about 5-6 minutes. Stir in the garlic and cook for an additional minute, then transfer the mixture to a bowl and set aside.
Return the empty pan to medium-high heat with a drizzle of oil. Once hot, add the sausage meat and fry until browned, about 4-5 minutes. Break up the meat with a spoon as it cooks, then drain and discard any excess fat. Remember to wash your hands and equipment after handling raw meat.
Step 3: Simmer the Sauce
Return the courgette to the pan with the sausage meat. Add the sun-dried tomato paste, chopped tomatoes, and chicken stock paste. If you have any, add a pinch of sugar. Season with salt and pepper, stir everything together, and bring to a boil.
Reduce the heat and let it simmer until the sauce thickens, about 10-12 minutes. The meat is cooked when it is no longer pink in the middle.
Step 4: Cook the Pasta
While the sauce is simmering, add the linguine to the boiling water and cook until tender, about 12 minutes.
Step 5: Combine
Once the pasta is cooked, drain it in a colander. If the sauce is a little thick, add a splash of the pasta water. Add the cooked pasta to the sauce and toss everything together until well combined.
Step 6: Finish and Serve
Add chilli flakes to the pork linguine to taste. Be careful, they’re hot – add less if you don’t like heat. Divide the linguine between your bowls and sprinkle the grated hard Italian style cheese on top. Enjoy!
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