4 pork sausages, preferably Sicilian
10 ripe cherry tomatoes, halved
1 small red chili, finely chopped (if you don't like things spicy, remove the seeds)
flat-leaf parsley, chopped
Put a pan of water on to boil for the linguine.
Slit the sausages carefully down one side and remove the skins. You will then essentially have a very good seasoned pork mince. Break the sausage meat up into small "meatball" sized pieces and squeeze them, one by one, in your a little to stop them breaking up to much in the pan.
Place a heavy based frying pan over a medium heat, add a little oil and then the chilli and saute for a couple of minutes then add the pork balls and fry lightly till sealed.
Add a good pinch of salt to your boiling pasta water and put the pasta on to cook.
Add the chopped tomatoes and a couple of spoons of the boiling pasta water to form a sauce and then simmer till the pasta is ready.
Scoop the linguine from the water with a slotted spoon or tongs and add to the sauce along with the chopped parsley. Stir well till pasta is coated.
Serve in a bowl with a little grated parmesan.