• Boil a large pot of salted water for the linguine. 
• When boiling, add the linguine to the water 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 stop it sticking together.

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).
• Roughly tear the basil leaves.
• Chop the pork sausages into 2cm chunks. IMPORTANT: Wash your hands and equipment after handling raw meat.

• Place a large pan over a medium-high heat with a drizzle of oil.
• When the oil is hot add the sausages and cook for 3-4 mins, shifting occasionally.
• Remove from the pan when cooked through. IMPORTANT: The sausages are cooked when no longer pink in the middle.

• Return the (now empty) pan to the heat with another drizzle of oil, if necessary.
• Once hot, add the onion and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally.
• Add the garlic and fry until fragrant, 1 min.
• Stir in 75ml water (double for 4p), passata, chopped parsley, and Worcester sauce.
• Simmer until thickened, 4-5 mins.

• Once thickened, add the sausage pieces to the sauce.
• Season to taste with salt, pepper and sugar.
• Carefully toss the linguine in the sauce.

• Divide the sausage and tomato pasta between bowls. 
• Garnish with torn basil leaves and grated cheese.