Jamie Cooks Italy
By Jamie Oliver
Sausage linguine
Broccoletti, chilli flakes, garlic, white wine & pecorino
15 mins
Not Too Tricky
serves 2
About the recipe
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!
Recipe From
Ingredients
150g dried linguine
200g 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
100ml Frascati white wine
20g pecorino or Parmesan cheese
extra virgin olive oil
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.
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