Sausage Linguine

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!
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2 servings
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150 grams (5 ounces) dried linguine

200 grams (7 ounces) broccolini or sprouting broccoli

Olive oil

1 large quality higher-welfare sausage (125 grams [4.4 ounces])

1 clove of garlic

2 anchovy fillets in oil, from sustainable sources

1 pinch of dried red chilli flakes

100 milliliters (scant 1/2 cup) Frascati white wine

20 grams (0.7 ounce) pecorino or Parmesan cheese

Extra-virgin olive oil


  1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
  2. 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.
  3. 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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