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Looking for a comforting, flavorful dish that’s both satisfying and easy to make?
This Sausage and Chestnut Pasta is just the ticket!
Combining savory sausage with rich chestnuts and a robust tomato sauce, this hearty meal is perfect for a cozy dinner.
The large pasta shells or pappardelle soak up all the delicious flavors, making every bite a delightful experience.
With a sprinkle of fresh parsley and Parmesan cheese, this dish brings a touch of elegance to your table while being incredibly simple to prepare.
Enjoy a taste of comfort with this delicious recipe!
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Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 450 grams Lincolnshire sausages (meat squeezed out of the casings)
- 200 grams canned or jarred chestnuts, roughly chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon chopped rosemary
- 1 teaspoon fennel seeds
- 1 glass of full-bodied red wine
- 500 grams passata (tomato sauce)
- 500 grams large pasta shells or pappardelle
- Small bunch of curly parsley, finely chopped
- Parmesan or Grana Padano cheese, for serving
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Instructions
Step 1: Cook the Base
- Heat the olive oil in a large frying pan over medium heat.
- Add the finely chopped onion and cook for about 5 minutes, until it starts to soften.
- Add the sausage meat and chopped chestnuts to the pan. Cook for 10-12 minutes, breaking up the sausage meat with a wooden spoon as it cooks. Keep the heat high and stir frequently.
Step 2: Add Flavorings and Simmer
- When the sausage and chestnuts are golden brown, stir in the chopped garlic, rosemary, and fennel seeds. Cook for an additional 2 minutes.
- Pour in the red wine and let it cook for a few minutes until most of it has evaporated.
- Add the passata to the pan, cover, and let the sauce simmer for 10 minutes while you cook the pasta.
Step 3: Prepare the Pasta
- Cook the pasta in a large pot of salted boiling water according to the package instructions.
- Reserve 1 cup of the pasta cooking water, then drain the pasta.
Step 4: Combine and Serve
- Toss the cooked pasta with 3 tablespoons of the reserved pasta water and the sausage and chestnut sauce.
- Mix in most of the chopped parsley, and season to taste with salt and pepper.
- Divide the pasta among bowls, top with additional parsley, a generous grind of black pepper, and shavings of Parmesan cheese.
FAQs
Can I use a different type of sausage?
Yes, you can use any type of sausage you prefer. Italian sausage or chorizo can add different flavors to the dish. Just make sure to remove the casings before cooking.
What if I don’t have fennel seeds?
If you don’t have fennel seeds, you can omit them or substitute with a pinch of dried thyme or oregano for a different but complementary flavor.
Quick Italian Sausage & Chestnut Pasta
Ingredients
- 1 tbsp olive oil
- 1 Large onion finely chopped
- 450 grams Lincolnshire sausage (meat removed from the casings)
- 200 grams vacuum-packed chestnuts (very roughly chopped)
- 2 cloves garlic finely chopped
- 1 tsp rosemary chopped
- 1 tsp fennel seeds
- 1 glass red wine full-bodied
- 500 grams passata (tomato sauce)
- 500 grams large pasta shells or pappardelle
- A small bunch of curly parsley finely chopped
- Parmesan or Grana Padano cheese for serving
Instructions
Cook the Base
- Heat the olive oil in a large frying pan over medium heat.Add the finely chopped onion and cook for about 5 minutes, until it starts to soften.Add the sausage meat and chopped chestnuts to the pan. Cook for 10-12 minutes, breaking up the sausage meat with a wooden spoon as it cooks. Keep the heat high and stir frequently.
Add Flavorings and Simmer
- When the sausage and chestnuts are golden brown, stir in the chopped garlic, rosemary, and fennel seeds. Cook for an additional 2 minutes.Pour in the red wine and let it cook for a few minutes until most of it has evaporated.Add the passata to the pan, cover, and let the sauce simmer for 10 minutes while you cook the pasta.
Prepare the Pasta
- Cook the pasta in a large pot of salted boiling water according to the package instructions.Reserve 1 cup of the pasta cooking water, then drain the pasta.
Combine and Serve
- Toss the cooked pasta with 3 tablespoons of the reserved pasta water and the sausage and chestnut sauce.Mix in most of the chopped parsley, and season to taste with salt and pepper.Divide the pasta among bowls, top with additional parsley, a generous grind of black pepper, and shavings of Parmesan cheese.
hey, can I skip the fennel seeds or it gonna change everything was thinking of making this but I aint got none
Just tried this recipe and it turned out amazing! Thanks for the clear steps, Sandra. Definitely adding this to my go-to list.
i always use my own sausage for this kinda recipe never know what they put in store bought stuff
what kind of sausage you make got a recipe for that too
Another pasta dish, huh? Because we definitely need more of those.
Love this, but anyone tried using turkey sausage and whole wheat pasta? Trying to make it healthier for the kids.
Just the kind of recipe I was looking for! Excited to try this one out. Thanks, Sandra!
Sure, use any sausage, why don’t we just throw in hot dogs while we’re at it? And why bother with Italian when you have chorizo? Kinda misses the point, doesn’t it, Sandra?
I think the point is versatility and using what you like or have. It’s what makes cooking fun!
chorizo in pasta? never thought of that but sounds amazing gonna try