Delicious Sausage Linguine – Jamie Oliver

Delicious sausage linguine

150 g dried linguine 
200 g broccoletti , or sprouting broccoli 
olive oil 
1 large higher-welfare sausage , (125g) (Redhawk – This could be Chicken)
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 


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.