Sausage Linguine
2 servings
15 minutes
Sausage linguine is an elegant and hearty dish of Italian cuisine that harmoniously combines rich meat notes with the delicacy of pasta and the freshness of vegetables. The recipe's origins trace back to the traditions of Northern Italy, where pasta is often paired with aromatic meat ingredients. Linguine enveloped in a silky sauce made from sausage meat, anchovies, and white wine acquires a rich and spicy flavor enhanced by a light heat from chili flakes. Broccoli adds freshness and texture, while Parmesan completes the composition with a rich cheesy note. This dish is perfect for a cozy dinner or festive gathering, revealing the depth of Italian culinary traditions to every gourmet. The taste of linguine impresses with its balance, and the variety of ingredients makes it a versatile choice for pasta lovers.
1
Boil the pasta in a pot of salted boiling water according to the package instructions, then drain the water, leaving a full cup of starchy water for cooking.
- Linguine: 150 g
- Salt: to taste
2
Meanwhile, cut the broccoli florets (slice thick florets in half lengthwise to make them more tender).
- Broccoli: 200 g
3
Place a large skillet over medium heat with olive oil. Squeeze the sausage meat out of the casing into the skillet, breaking it up with a wooden spoon.
- Olive oil: 30 ml
- Small sausages: 125 g
4
Once the meat is browned, clean it, cut it into large pieces and add garlic, then anchovies, chili flakes, broccoli and wine. Let it simmer while the pasta cooks.
- Garlic: 1 clove
- Anchovies: 2 pieces
- Chili flakes: pinch
- Broccoli: 200 g
- Dry white wine: 100 ml
5
Drain the pasta in a colander (saving some cooking water), place it in the pan with the sausages, then grate the parmesan finely and drizzle with extra virgin olive oil.
- Linguine: 150 g
- Small sausages: 125 g
- Parmesan (Parmigiano Reggiano): 20 g
- Extra virgin olive oil: to taste
6
Stir again, adding a little cooking water if necessary to achieve a light creamy sauce. Taste and season to perfection, then serve immediately.
- Salt: to taste