Pasta with Italian Sausage and Chestnuts

1. Cook the Onion

• Heat the Oil: In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat.
• Cook the Onion: Add 1 large finely chopped onion and sauté for about 5 minutes until it starts to soften and become translucent.

2. Cook the Sausage and Chestnuts

• Add Sausage and Chestnuts: Once the onion is soft, add the 450g Lincolnshire sausages (meat squeezed out of the casings) and 200g roughly chopped chestnuts.
• Fry Together: Cook for another 10-12 minutes, using a wooden spatula or spoon to break up the sausage meat as it cooks. Keep the heat quite high and stir frequently until the mixture is golden brown.

3. Enhance the Flavor

• Add Garlic and Herbs: When the meat and chestnuts are golden, add 2 finely chopped garlic cloves, 1 teaspoon chopped rosemary, and 1 teaspoon fennel seeds. Cook for an additional 2 minutes until fragrant.

4. Add the Wine and Passata

• Deglaze with Wine: Splash in 1 glass of full-bodied red wine and let it simmer, allowing most of the liquid to boil away.
• Incorporate Passata: Pour in 500g of passata (tomato puree), stir to combine, then cover the pan and let the sauce simmer for 10 minutes.

5. Cook the Pasta

• Boil the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add 500g of large pasta shells or pappardelle and cook according to the package instructions.
• Reserve Pasta Water: Before draining, reserve a cup of the pasta cooking water.

6. Combine and Serve

• Drain the Pasta: Once cooked, drain the pasta well.
• Toss Everything Together: In the frying pan with the sauce, add the drained pasta, 3 tablespoons of reserved pasta water, and most of the small bunch of finely chopped curly parsley. Toss everything together until well combined and season to taste.
• Plate Up: Divide the pasta into bowls, adding a grind of black pepper on top. Garnish with the remaining parsley and a handful of Parmesan or Grana Padano shavings.

Tips for Preparing Raw Chestnuts

Peeling Chestnuts:

• Preparation: Cut a slit in the side of each chestnut with a sharp knife.
• Boil: Boil a few at a time in a pan of boiling water for 7 minutes.
• Cool and Peel: Scoop them onto a tea towel. Once cool enough to handle, peel off the outer shell and fibrous inner membrane.

Troubleshooting Peeling:

• If the chestnuts are too hard to peel, microwave them for 1 minute, then try again. To fully cook them, return to boiling water and simmer for 30 minutes.

Roasting Chestnuts:

• For roasting, cut a slit in each chestnut and spread them in a roasting tin. Cook in a hot oven for 20-30 minutes, shaking the tin occasionally until the slits begin to open.

Enjoy your Delicious Pasta with Italian Sausage and Chestnuts!