• Boil a large pot of salted water for the linguine. 
• When boiling, add the linguine and bring back to the boil.
• Cook until softened, 12 mins.
• Once cooked, drain in a colander and pop back in the pot. 
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, peel and thinly slice the onion.
• Peel and grate the garlic (or use a garlic press).
• Roughly chop the parsley (stalks and all).
• Chop the pork sausages into 2cm chunks. IMPORTANT: Wash hands and equipment after handling raw meat.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the sausages and cook until browned on the outside and cooked through, shifting occasionally, 3-5 mins.
• Remove from the pan when cooked. IMPORTANT: Sausages are cooked when no longer pink in the middle.

• Return the (now empty) pan to medium heat with another drizzle of oil, if necessary.
• Once hot, add the onion and season with salt and pepper. Cook until softened, stirring occasionally, 4-6 mins.
• Add the garlic and fry until fragrant, 1 min.
• Stir in 100ml water (double for 4p), paprika, passata, half the chopped parsley and Worcester sauce.
• Simmer until thickened, 4-5 mins.

• Once the sauce has thickened, add the sausage pieces to the pan.
• Season to taste with salt, pepper and sugar. 
• Add a splash of water to loosen the sauce if necessary.
• Carefully toss the linguine through the sauce.

• Divide the sausage and tomato linguine between bowls. 
• Garnish with the remaining parsley and grated cheese.