Sausage lin­guine

Broc­co­letti, chilli flakes, gar­lic, white wine & pecorino

No. 1 Magazine - - FRONT PAGE -


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. 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!


• 150g dried lin­guine

• 200g broc­co­letti or sprout­ing broc­coli

• olive oil

• 1 pinch of dried red chilli flakes • 1 large qual­ity higher-wel­fare sausage (125g)

• 2 an­chovy fil­lets in oil, from sus­tain­able sources • 1 clove of gar­lic

• 100ml Fras­cati white wine

• 20g pecorino or Parme­san cheese

• ex­tra vir­gin olive oil


Calo­ries 647kcal Fat 30.7g Fat Sat 9.3g Pro­tein 28.2g Carbs 60.6g Sugar 5.2g Salt 1.8g Fi­bre 6.2g

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