Another Saturday pasta has been serbed and I am sure that it will pleasantly surprise you. It is mouthwatering, easy to make, simple and very autumnal. Sausage and chestnuts pasta. Yes, it is as delicious as it sounds.
WHAT SAUSAGES SHOULD I CHOOSE?
For the sausage and chestnuts pasta you may choose any sausage you desire and crave. But I would suggest not to be a sausage with very strong flavors such as a red pepper flakes sausage. The sausages I used were based on beef and did not have any other special spice.
SHOULD THE CHESTNUTS BE BOILED?
Before you start this amazing sauce, you should have boiled the chestnuts. The process is simple as described below. Score the chestnuts with an “X” deep enough to cut through the outer skin. Boil them in a saucepan with plenty of water. Boil for about twenty minutes, until softened. Pour the content of the pot into a drain. While the chestnuts are still warm peel them. Chestnuts are very easy to clean when warm. If cool, put them back in the pot with water and warm them slightly.
CAN I PUT THE SAUCE IN THE FREEZER?
This unique pasta sauce with rustic sausage and chestnuts can make you happy at any time. And this is because if you want you can put it in the freezer after it is cooked and defrost it on a demanding day.
Sausage and chestnuts pasta
- olive oil
- 1 onion, finely chopped
- 2 garlic clove, finely chopped
- 400 gr sausage
- 200 gr chestnuts, boiled
- 1 glass red wine
- 300 gr tomato sauce
- ½ bunch of parsley, finely chopped
- 500 gr tagliatelle
- freshly ground black pepper
- Score the chestnuts with an “X” deep enough to cut through the outer skin. Boil them in a saucepan with plenty of water.
- Boil for about twenty minutes, until softened. Pour the content of the pot into a drain. While the chestnuts are still warm peel them. Finely chop the chestnuts.
- In a deep pan, heat the olive oil over medium to high heat. Saute the onion with the garlic for about 5 minutes, or until softened.
- Remove the film from the sausages and then with the help of a sharp knife chop them finely.
- Add the sausages and chestnuts to the pan. Stir and cook for about 5 minutes.
- Add the red wine and stir until the alcohol evaporates.
- Then add the tomato sauce and after it boils, lower the temperature and simmer for 10 minutes. Just before the end, add the chopped parsley.
- In a large pot add about 5 liters of water and bring to a boil. Once the water has boiled, add 2 tbsp salt and after 1 minute the pasta. Boil until the pasta becomes al dente.
- Once the pasta is ready, add it to the pan with the sauce and mix well. If necessary, add a little of the boiled water to the pasta.
- Serve with freshly ground pepper and freshly ground parmesan.
So this was another pasta dish for Saturday’s lunch table, which was published on Friday. And this is because I want to give you the time to properly prepare for Saturday’s lunch table. So get the sausages of your choice and chestnuts, and you are ready for this autumnal dish.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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