Put a large saucepan of water on to boil with 0.5 tsp salt for the pasta.

Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Roughly chop the parsley (stalks and all). 

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.

Add the onion to the sausage meat and cook until softened, 4-5 mins, stirring occasionally.

Add the garlic, then stir and cook until fragrant, 1 min. 

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

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

While the ragu simmers, add the linguine to the 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.

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

Toss together, adding a splash of water if it's a little too thick.

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

Enjoy!