Sausage linguine
Broccoletti, chilli flakes, garlic, white wine & pecorino
Sausage linguine
Broccoletti, chilli flakes, garlic, white wine & pecorino
“The philosophy that a little can go a long way is so important, just as this dish proves. Being able to buy small amounts of ingredients as you need them, like one sausage, is a great reason to shop at markets. Go on, do it! ”
Serves 2
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 647 32%
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Fat 30.7g 44%
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Saturates 9.3g 47%
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Sugars 5.2g 6%
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Salt 1.8g 30%
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Protein 28.2g 56%
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Carbs 60.6g 23%
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Fibre 6.2g -
Of an adult's reference intake
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Ingredients
- 150 g dried linguine
- 200 g broccoletti , or sprouting broccoli
- olive oil
- 1 large higher-welfare sausage , (125g)
- 1 clove of garlic
- 2 anchovy fillets in oil , from sustainable sources
- 1 pinch of dried red chilli flakes
- 100 ml Frascati white wine
- 20 g pecorino , or Parmesan cheese
- extra virgin olive oil
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Method
Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
Meanwhile, trim the broccoletti (halving any thick stalks lengthways to make them more delicate to eat). Place a large frying pan on a medium heat with 1 tablespoon of olive oil. Squeeze the sausagemeat out of the skin into the pan, breaking it up with a wooden spoon. Once lightly golden, peel, roughly chop and add the garlic, followed by the anchovies, chilli flakes, broccoletti and wine. Leave to bubble away while the pasta cooks.
Toss the drained pasta into the sausage pan, then finely grate over the pecorino and drizzle with extra virgin olive oil. Toss again, loosening with a little reserved cooking water, if needed, to create a light, creamy sauce. Taste and season to perfection, then serve right away.
Meanwhile, trim the broccoletti (halving any thick stalks lengthways to make them more delicate to eat). Place a large frying pan on a medium heat with 1 tablespoon of olive oil. Squeeze the sausagemeat out of the skin into the pan, breaking it up with a wooden spoon. Once lightly golden, peel, roughly chop and add the garlic, followed by the anchovies, chilli flakes, broccoletti and wine. Leave to bubble away while the pasta cooks.
Toss the drained pasta into the sausage pan, then finely grate over the pecorino and drizzle with extra virgin olive oil. Toss again, loosening with a little reserved cooking water, if needed, to create a light, creamy sauce. Taste and season to perfection, then serve right away.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited