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Italian Sausage and Chestnut Pasta
found in Mains - Pasta

Serves:    1  

icon Nut Free    icon Dairy Free

FIBRE
 
3g
10% RDA
CALORIES
 
576
29% RDA
CARBS.
 
67g
26% RDA
PROTEIN
 
21g
42% RDA
FAT
High
23g
33% RDA
SAT. FAT
High
7g
29% RDA
SALT
High
1.7g
43% RDA
SUGAR
Medium
11g
12% RDA

Prep: 10 minutes
Cook: 30 minutes

Difficulty:     
Moderate

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

Ingredients  scales
Directions

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.



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