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Sausage and Chestnut Pasta

Recipe by Jo From Second Helping

Mix up a few extra batches of this hearty seasonal sauce for mid-week cool-weather eating

  • 3 pork and fennel sausages, casing removed and flesh broken into pieces
  • 1 cup roughly chopped roasted chestnuts
  • 500ml passata
  • 1/2 cup red wine
  • ½ cup chopped parsley
  • 1 small brown onion, finely chopped
  • 2 cloves garlic, crushed or finely chopped
  • 2 tsp fennel seeds
  • Extra virgin olive oil
  • Salt and pepper
  • 500 grams pasta
  1. In a large heavy based frypan sauté the onions and fennel seeds in a tablespoon of olive oil for 2 minutes over medium heat.
  2. Increase the heat to high and add the sausage meat and chestnuts.  Stir regularly and when the pieces are browned, add the garlic to the pan and cook for a further minute. Add the red wine to the pan and let it cook until most of the wine has been absorbed or evaporated.
  3. Pour in the passata and reduce heat to low. Let the sauce simmer for 10-15 minutes.
  4. Whilst the sauce is simmering, cook your pasta. Large flat pappardelle or large conchiglie (shells) work best.
  5. Just before serving, stir the parsley through the sauce and season to taste with salt and pepper. Garnish with grated parmesan.

Serves 6

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