PERFECT pasta!

BRING THE TRADITIONAL TASTE OF ITALY TO YOUR TABLE WITH THESE JAMIE OLIVER RECIPES

Sausage linguine

SERVES 2

TOTAL TIME 15 MINUTES 150g dried linguine

200g broccoletti or sprouting

broccoli olive oil

1 large quality higher-welfare

sausage ( 125g)

1 garlic clove

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

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 Trim the broccoletti (halving any thick stalks lengthways to make them more delicate to eat). Place a large frying pan on medium heat with 1 tablespoon 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, broccoletti 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.