SAUSAGE LINGUINE

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Sausage Linguine image

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!

Provided by Jamie Oliver

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

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

Steps:

  • 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.

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