Jamie Oliver’s Sausage Linguine
Easy, affordable and ready in 15 minutes, make Jamie Oliver's sausage pasta, as seen on his Channel 4 series, Jamie Cooks Italy, for a quick and delicious dinner tonight.
From the book
Jamie Cooks Italy
Classic Italian favourites
All the enticing recipes from the TV series
Mouth-watering authentic Italian dishes to discover
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Introduction
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!
Ingredients
| 150g | dried linguine |
| 200g | broccoletti or sprouting broccoli |
| olive oil | |
| 1 (125g) | large, quality higher-welfare sausage |
| 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.
CALORIES 647kcal FAT 30.7g SAT FAT 9.3g PROTEIN 28.2g CARBS 60.6g SUGAR 5.2g SALT 1.8g FIBRE 6.2g
Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.
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