Solo: Sausage Linguine

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Solo: Sausage Linguine

Linguine pasta topped with a creamy garlic and chilli sausage sauce, tenderstem broccoli and grated hard cheese.

Ingredients to serve 1

  • 75g x Linguine pasta
  • 50g x tenderstem broccoli – trim ends
  • 1 x beef sausages
  • ½ clove x garlic – peel, grate and chop finely
  • 10g x anchovy fillets – drain and chop finely
  • ¼ tsp x chilli flakes
  • 50ml x white wine
  • 10g x hard cheese – grate finely
  • ⅛ cup x pasta water
  • olive oil (from your pantry)
  • salt and pepper (from your pantry)


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.