Choose good-quality sausages with a high pork content for this filling and super-fast Italian-inspired dish.
SERVES 4 – 20 minutes
– 8 pork sausages.
– 2 tsp olive oil.
– 400g/14oz linguine.
– 100g/4oz rocket leaves.
– 1–2 red chillies, seeds in or out (depending on how hot you like it), finely chopped.
– 150ml/¼ pint single cream.
Step 1:Squeeze the sausage meat out of the skins, breaking it into grape-sized chunks. Heat the oil in a frying pan. Fry the chunks for about 8 minutes until crisp and golden.
Step 2:Meanwhile, cook the pasta according to the pack instructions and chop most of the rocket. Add the chillies to the sausages, fry for 30 seconds, then tip in the cream and chopped rocket. Season and heat until the rocket has just wilted.
Step 3:Drain the pasta, reserving some of the cooking liquid, then mix the pasta through the sauce with a splash of cooking water. Top with the remaining rocket leaves.
Note : PER SERVING 825 kcals, protein 29g, carbs 81g, fat 45g, sat fat 19g, fibre 3g, sugar 6g, salt 1.72g