Jamie Oliver Sausage Linguine Pasta Recipe

You ever have one of those nights where you just want a bowl of something hot, salty, comforting… and slightly feral? That was me. Rain outside, socks half-wet, phone on 3% — and I somehow had just enough bits in the fridge to make this sausage linguine.

Honestly, it came together like a miracle. I had one random sausage, a head of broccoletti that was turning yellow at the edges (trimmed it, obviously), and half a bottle of white wine I’d been ignoring since the weekend. Toss in a few anchovies and chilli flakes and — BAM — you’ve got something that tastes way fancier than it deserves to. The sauce clings to the noodles like it means it. And it’s got that brilliant mix of spicy, garlicky, meaty, bitter green bite that makes you feel like you’ve just cooked yourself out of a bad day.

I ate it straight from the pan. Don’t judge me.

Why You’ll Love It

• One sausage is all you need. No joke.
• Anchovies disappear into flavour, not fishiness
• It’s fast — like, done before you finish your wine fast
• Uses one pan, one pot — minimal cleanup
• The broccoli soaks up sausage fat like a champ
• Feels like takeout, but better (and hotter)

Ingredients

• 150g dried linguine
• 200g broccoletti (or sprouting broccoli — same vibe)
• Olive oil (1 tbsp, more if needed)
• 1 good-quality sausage (about 125g)
• 1 garlic clove
• 2 anchovy fillets in oil
• Pinch of dried chilli flakes
• 100ml white wine (Frascati if you’re fancy, but any dry white works)
• 20g pecorino or Parmesan
• Extra virgin olive oil (for drizzling)

How to Make It

Get the pasta water going first:

Salt it like the sea and bring it to a boil. Chuck in your linguine and set a timer — don’t guess, it’s not that kind of night.

Start the sausage party:

Squeeze the sausage meat out of its casing into a hot pan with a splash of olive oil. Break it up with a wooden spoon until it starts browning and smells outrageously good.

Build the flavour bomb:

Roughly chop the garlic. Toss it in with the anchovies and chilli flakes. Let the anchovies melt and the garlic go golden — not burnt, golden.

Add your greens and wine:

Trim the broccoletti (halve any chunky stalks), then add to the pan. Pour in the wine. Let it bubble and soften everything. It’ll smell sharp and savoury and excellent.

Marry the pasta and sauce:

When the pasta’s al dente, use tongs to drag it straight into the sausage pan. Let some starchy water join it — makes it all cling together like magic.

Finish with flair:

Grate over the pecorino, drizzle with extra virgin olive oil, toss like you mean it. If it looks dry, splash in more pasta water. Season, taste, tweak, serve.

Common Mistakes and How to Dodge Them

Why is it too dry and clumpy?
You forgot the pasta water — happens to the best of us. Save a mugful next time. It’s liquid gold.

Do I have to use anchovies?
No, but they melt in and make it taste richer. It’s not fishy, I promise.

My broccoli’s raw and sad-looking. What gives?
You either added it too late or didn’t cut the thick stalks. Slice ’em thinner next time.

Why does my garlic taste bitter?
Burned it. Lower heat. Keep it moving. Garlic wants love, not fire.

Storage and Reheating

Fridge: 2–3 days max. Store it airtight.

Microwave: Fine. Add a little water or oil and cover it or it’ll get crusty.

Pan: Better. Low heat, splash of water, gentle toss — brings it back to life.

Freezer: Not ideal. Pasta turns mushy and the greens get weird.

Frequently Asked Questions

Can I double this for meal prep?
Absolutely. Just cook the sausage in batches so it browns properly.

What if I don’t drink wine?
Use chicken stock or a splash of vinegar and water. You want acidity.

Is one sausage really enough?
Weirdly, yes. It stretches like a charm once you break it up.

Can I use kale or spinach instead of broccoletti?
Totally. Just wilt it in right at the end.

Nutrition Facts (Per Serving)

• Calories: 510
• Fat: 22g
• Carbs: 55g
• Protein: 26g
• Sodium: 490mg
• Sugar: 3g