Italian sausage & chestnut pasta

Italian sausage & chestnut pasta

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 6
A mix of sausagemeat and chestnut chunks creates a rich and nutty pasta sauce, lifting this from an everyday dish to something special

Nutrition and extra info

  • sauce only

Nutrition: per serving

  • kcal576
  • fat23g
  • saturates7g
  • carbs67g
  • sugars11g
  • fibre3g
  • protein21g
  • salt1.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 450g pack Lincolnshire sausage, meat squeezed out
  • 200g vacuum-packed chestnut from a can or jar, very roughly chopped (see tip, below)
    Chestnut

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 2 garlic clove, finely chopped
  • 1 tsp chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 glass full-bodied red wine
  • 500g carton passata
  • 500g large pasta shells or pappardelle
  • small pack curly parsley, finely chopped
  • Parmesan or Grana Padano, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat the oil in a large frying pan, and fry the onion for 5 mins. Once starting to soften, add the sausagemeat and chestnuts, and fry for another 10-12 mins, breaking the meat up with a wooden spatula or spoon as you fry it. Keep the heat quite high and stir often.

  2. When the meat and chestnuts are golden brown, add the garlic, rosemary and fennel seeds, and cook for 2 mins more. Splash in the wine, let most of it boil away, then tip in the passata. Cover and simmer the sauce for 10 mins while you boil the pasta in plenty of salted water, following pack instructions.

  3. Reserve a cup of the pasta cooking water, then drain the pasta well. Toss the pasta, 3 tbsp of the water, the ragu and most of the parsley together, then season to taste. Share between bowls, add a grinding of black pepper, the remaining parsley, then a handful of Parmesan shavings.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
DanJ1980's picture
DanJ1980
20th Nov, 2016
5.05
This is a great dish.. ideal for an easy entertaining meal with great effect. Lots of lovely flavours and textures. This is our new family favourite!!
LJfoodie
28th Dec, 2015
This was really tasty. Very rich, hearty meal. The chestnuts were delicious. Will be trying again with lean mince and herbs rather than sausage meat for a healthier alternative. Served on baby spinach for a dinner for 2 and then 2 leftover lunches the next day (we have big appetites - not sure it would have made 6 meals for us!)
justhorses
26th Jul, 2015
5.05
Delicious but very rich. Perfect for a casual dinner party.
ThomasB15
15th Jul, 2015
I loved it it was dielcious and I would definitely make it again
bsbdesja
7th Feb, 2015
5.05
Totally delicious! had it with a boiled corn on the cob rather than pasta to cut down on the carbs. Really special, the chestnuts absolutely make it!
delsh21
2nd Feb, 2015
5.05
I made this last night for Sunday night dinner and it was amazing. I followed the recipe to the letter and couldn't believe that such a simple list of ingredients, and such an easy recipe could turn out to taste so great! As someone else commented, it is a restaurant quality dish and is better than a lot of ragus I've had at some fancy Italian restaurants. This will have a firm place on our household's regular menu. Portion wise, it is either 3 generous portions or 4 normal, perfectly adequate portions. I have the third portion for lunch today and I cannot wait to eat it again!
KingOfTheLilies
20th Jan, 2015
5.05
I made this exactly as stated (and managed to get it to 6 decent sized portions with the promise of dessert) with the exception of the sausages. I used Toulouse sausages this time, and they were great, next time I'll use the Lincolnshire as a variation.
jennypiccolo
29th Sep, 2014
Unfortunately my family hated this. The children couldn't stand the chestnuts but they didn't like the flavour anyway. Thumbs down all round because the fennel was too overpowering. I thought it was ok,but the majority went in th bin.
suziesoux
11th Aug, 2014
I made this for my husband who lived and worked in Northern Italy. He loves it, and told me it's authentic and restaurant quality!! I'll be making this again and again.
EmmaLisa123
8th Jul, 2014
I love this recipe, and pretty much lived off it last Autumn and Winter shortly after the birth of my baby. I'm looking forward to the weather getting cooler so we can cook it again...

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.