This easy and delicious sausage linguine pasta from Jamie Oliver is a quick and creamy meal perfect for any night. With flavorful sausage, broccoletti, and a hint of white wine, it’s a simple yet satisfying dish. You can easily swap ingredients like broccoli or cheese to suit what you have on hand!
Ingredients Needed
- 150g (5.3 oz) dried linguine
- 200g (7 oz) broccoletti or sprouting broccoli
- Olive oil
- 1 large higher-welfare sausage (125g / 4.4 oz)
- 1 clove of garlic
- 2 anchovy fillets in oil
- 1 pinch of dried red chilli flakes
- 100ml (3.4 fl oz) Frascati white wine
- 20g (0.7 oz) pecorino or Parmesan cheese
- Extra virgin olive oil
How To Make Sausage Linguine Pasta
- Cook the pasta: In a pan of boiling salted water, cook the linguine according to the packet instructions. Drain the pasta, reserving a mugful (about 240ml) of starchy cooking water.
- Prepare the broccoletti: Trim the broccoletti, cutting any thick stalks lengthways to make them more delicate to eat.
- Cook the sausage mixture: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Squeeze the sausagemeat out of its skin into the pan, breaking it up with a wooden spoon. Once lightly golden, add the peeled and roughly chopped garlic, anchovies, chilli flakes, broccoletti, and wine. Let everything bubble away while the pasta cooks.
- Combine pasta and sausage mixture: Toss the drained pasta into the sausage pan. Finely grate the pecorino over the top and drizzle with extra virgin olive oil. Toss everything together, loosening with a little reserved cooking water to create a light, creamy sauce.
- Taste and season: Taste and adjust the seasoning to your liking, then serve immediately.
Recipe Tips
- Don’t overcook the pasta: Keep an eye on your linguine to ensure it’s al dente. Overcooking will affect the texture and make the sauce less creamy.
- Reserve pasta water: Always save some pasta cooking water before draining. It helps loosen the sauce and makes it creamier when tossed with the pasta.
- Add wine carefully: Let the white wine bubble away to reduce and concentrate the flavor, but don’t add too much at once. This will help balance the dish without overpowering the other ingredients.
- Grate the cheese finely: Grating the pecorino or Parmesan cheese finely allows it to melt more easily, giving your dish a smooth and creamy finish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover sausage linguine cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
- Freeze: This dish can be frozen for up to 1 month. Allow it to cool completely, then place it in an airtight container or freezer bag. To serve, thaw it in the fridge overnight before reheating.
- Reheat: Heat a pan over medium heat and add a splash of water or olive oil. Toss the pasta in the pan and cook for 5-7 minutes, stirring occasionally, until heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 255g)
- Calories: 647
- Total Fat: 30.7g
- Saturated Fat: 9.3g
- Total Carbohydrate: 60.6g
- Dietary Fiber: 6.2g
- Sugars: 5.2g
- Protein: 28.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Corteccia Pasta Recipe
- Jamie Oliver Pistachio Pesto Pasta Salad
- Jamie Oliver Simple Courgette Pasta
- Jamie Oliver Squash And Spinach Pasta Rotolo
Jamie Oliver Sausage Linguine Pasta Recipe
Description
This easy and delicious sausage linguine pasta from Jamie Oliver is a quick and creamy meal perfect for any night. With flavorful sausage, broccoletti, and a hint of white wine, it’s a simple yet satisfying dish. You can easily swap ingredients like broccoli or cheese to suit what you have on hand!
Ingredients
Instructions
- Cook the pasta: In a pan of boiling salted water, cook the linguine according to the packet instructions. Drain the pasta, reserving a mugful (about 240ml) of starchy cooking water.
- Prepare the broccoletti: Trim the broccoletti, cutting any thick stalks lengthways to make them more delicate to eat.
- Cook the sausage mixture: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Squeeze the sausagemeat out of its skin into the pan, breaking it up with a wooden spoon. Once lightly golden, add the peeled and roughly chopped garlic, anchovies, chilli flakes, broccoletti, and wine. Let everything bubble away while the pasta cooks.
- Combine pasta and sausage mixture: Toss the drained pasta into the sausage pan. Finely grate the pecorino over the top and drizzle with extra virgin olive oil. Toss everything together, loosening with a little reserved cooking water to create a light, creamy sauce.
- Taste and season: Taste and adjust the seasoning to your liking, then serve immediately.
Notes
- Don’t overcook the pasta: Keep an eye on your linguine to ensure it’s al dente. Overcooking will affect the texture and make the sauce less creamy.
- Reserve pasta water: Always save some pasta cooking water before draining. It helps loosen the sauce and makes it creamier when tossed with the pasta.
- Add wine carefully: Let the white wine bubble away to reduce and concentrate the flavor, but don’t add too much at once. This will help balance the dish without overpowering the other ingredients.
- Grate the cheese finely: Grating the pecorino or Parmesan cheese finely allows it to melt more easily, giving your dish a smooth and creamy finish.
Jamie Oliver Sausage Linguine Pasta Recipe