Italian sausage & chestnut pasta

Italian sausage & chestnut pasta

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

Prep: 10 mins Cook: 30 mins


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.


  • 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



    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)



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

  • 2 garlic cloves, finely chopped
  • 1 tsp chopped rosemary



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
mrshogan's picture
17th Oct, 2018
Delicious the whole family love it but do not substitute the sausage meat
13th Oct, 2018
This is one of my go-to-recipes when I have guests over!
9th Sep, 2018
Delicious! I made this meal this weekend and it was really good. The ragu was very tasty, with the chestnuts and sausage meat combining very well.
Bzm394's picture
23rd Jun, 2018
14th Jun, 2018
I really like this dish, but I never use wine in cooking as I just cannot get the hang of burning off the alcohol, too many dishes have ended up in the bin so now I don't bother, I add a bit of stock instead. Also not a fan of fennel seeds, so if I use them I grind them up really finely, it is a regular meal for us.
Saize's picture
18th Nov, 2017
Beautiful dish. The whole family absolutely loved it and with the garlic bread on the side, it just finished the meal off perfectly.
DanJ1980's picture
20th Nov, 2016
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!!
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!)
7th Apr, 2017
Was too dry using lean mince and herbs. Will stick to sausage meat!!
26th Jul, 2015
Delicious but very rich. Perfect for a casual dinner party.


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.