Method
Step 1
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Step 2
Linguine: Place a large saucepan on medium-high heat and add the boiling water. Add the linguine and cook for 6-8 minutes, making sure not to overcook it – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Sprinkle the linguine with a little olive oil to prevent it from sticking together.
Step 3
Pasta Sauce: Place a large frying pan on a medium-high heat with a good glug of olive oil. Squeeze the sausage meat out of the skin into the pan, breaking it up with a wooden spoon. Once lightly golden, add the garlic, anchovies, chilli flakes, tenderstem broccoli and wine. Leave to bubble away while the pasta cooks.
Step 4
Toss the drained pasta into the pasta sauce, sprinkle with grated hard cheese and drizzle with some olive oil. Toss again, loosening with a little reserved pasta water (quantities above), if needed, to create a light, creamy sauce. Taste and season with salt and pepper. Serve immediately.