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Italian Sausage & Chestnut Pasta

A rustic plate of Italian Sausage & Chestnut Pasta topped with grated cheese, wilted greens, and served in a rich tomato sauce.

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Italian Sausage & Chestnut Pasta is a rustic, hearty dish featuring sweet chestnuts, savory sausage, sage butter, and pasta ribbons. It’s perfect for fall and winter comfort meals or elegant gatherings.

Ingredients

Scale
  • 2 tbsp olive oil
  • 500g sausages (Italian or Toulouse), skinned and roughly chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp tomato purée
  • 400g dried pappardelle pasta
  • 100ml dry white wine
  • 150ml chicken or vegetable stock
  • 125g cooked chestnuts
  • 50g unsalted butter
  • Small handful of sage leaves
  • Parmesan, finely grated, to serve

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Heat olive oil in a deep frying pan over medium heat. Add the chopped sausage and cook for 5 minutes until browned.
  3. Add garlic and cook for 2–3 minutes. Stir in tomato purée and cook for another 30 seconds.
  4. Add wine to deglaze the pan and simmer for 3 minutes. Pour in the stock and simmer for 5 minutes.
  5. Add chopped chestnuts and simmer for 2–3 minutes more. Keep warm.
  6. In a small pan, melt the butter. Once foaming stops and butter browns, add sage leaves and fry until crisp, about 2–3 minutes. Set aside.
  7. Add pasta to the boiling water and cook until al dente, about 9 minutes. Reserve 1 cup of pasta water, then drain.
  8. Toss the drained pasta with the sausage and chestnut sauce, adding reserved pasta water as needed to create a thick sauce.
  9. Divide among plates, drizzle with sage butter, and top with Parmesan before serving.

Notes

  • Use vacuum-packed cooked chestnuts to save time.
  • Choose coarse Italian sausage for best flavor.
  • Don’t skip the sage butter—it adds depth and aroma.
  • This dish pairs well with dry white wine or arugula salad.
  • Can be made gluten-free with alternative pasta.

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