Chestnut and Sausage Pappardelle

Charmaine Lu -
  • 1 tbsp olive oil
  • 1 chopped onion
  • 450g herby sausages, meat squeezed from skins
  • 200g cooked chestnuts, chopped
  • 2 chopped garlic cloves
  • 1 tsp each fennel seeds and chopped rosemary
  • 1 glass of red wine
  • 500g passata
  • 500g pappardelle
  • Chopped parsley
  • Shaved parmesan
  • Fry the onion in the oil for 5 mins, then add the nuts, sausagemeat and some black pepper, and fry for 10 mins more to cook through. Add the garlic, fennel seeds and rosemary, cook for another 2 mins, then pour in the wine and bubble until mostly reduced. Stir in the passata, cover and simmer for 10 mins, then season with sea salt.
  • Cook the pappardelle in boiling salted water until al dente, then drain and reserve a cup of the cooking water. Toss the pasta, a splash of cooking water and the sausage and chestnut ragu together, then serve with plenty of parsley, more black pepper and lots of shaved parmesan.
30 mins
6 serving