a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.
b) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the sausage meat to the pan and cook until it starts to brown, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.
c) Use a spoon to break it up as it cooks, then drain and discard any excess fat.

a) Meanwhile, add the linguine to your pan of boiling water and bring back to the boil.
b) Cook until tender, 12 mins.

a) While the pasta cooks, add the garlic and the chilli flakes to the pan with the sausage meat. TIP: Add less chilli if you don't like too much heat. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Cook until fragrant, 30 secs.

a) Add the chopped tomatoes, chicken stock paste, sugar (see ingredients for amount) and tomato puree to the pan.
b) Stir together and simmer until slightly thickened, 5-6 mins. TIP: Add a splash of water if it gets too thick.
c) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

a) Once cooked, drain the linguine in a colander. Pop back into the pan and drizzle with oil to stop it sticking together.
b) When the spinach has wilted, add the pasta to the sauce and stir in half the hard Italian style cheese. Taste and season with salt and pepper if needed.
c) Serve the spicy pork ragu in bowls. Sprinkle over the remaining cheese to finish. Enjoy!