Put a large saucepan of water on to boil with 1/2 tsp salt for the pasta.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sausage meat and fry until browned, 5-6 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.

Stir the garlic into the sausage meat and cook until fragrant, 1 min. 

Add the chopped tomatoes, red wine stock paste and sugar for the sauce (see pantry for amount) to the sausage meat, then stir together and bring to a simmer.

Allow to cook until the ragu has reduced and thickened, 12-15 mins. Taste and season with salt and pepper if needed. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

While the ragu simmers, add the linguine to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, roughly chop the chives (use scissors if easier).

When everything's ready, add the cooked pasta to the ragu and stir through half the grated hard Italian style cheese. 

Toss together, adding a splash of water if the sauce is a little too thick.

Share the pork linguine between your bowls and top with the chives and the remaining cheese.

Enjoy!