Recipe courtesy of Jamie Oliver
Recipe courtesy of Jamie Oliver
Watch how to make this recipe.
Sausage Linguine
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 250
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 9 mg
- Sodium
- 209 mg
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!
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 250
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 9 mg
- Sodium
- 209 mg
Ingredients
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Directions
- 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 broccolini (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 sausage meat 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, broccolini 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.
