A mix of sausagemeat and chestnut chunks creates a rich and nutty pasta sauce, lifting this from an everyday dish to something special
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Preparing raw chestnuts: Peeling
To peel, cut a slit in the side of each chestnut with the tip of a sharp knife, then tip a few at a time into a pan of boiling water. Boil for seven minutes, then scoop out the chestnuts onto a tea towel. As soon as they are cool enough to handle, peel off the outside shell and fibrous inner membrane.
Preparing raw chestnuts: Troubleshooting
If your chestnuts are too hard to peel, put them in the microwave for a minute, then try again. To cook completely, put them back into the water and simmer for 30 minutes.
Preparing raw chestnuts: Roasting
To roast, cut a slit in each chestnut using the tip of a sharp knife. Spread over a roasting tin and cook in a hot oven for 20-30 minutes, shaking the tin occasionally, until the slits start to open out.