A wonderful combination of flavours takes centre stage in this autumnal pasta dish. If you can, use Italian sausages than tend to be coarser in texture (Toulouse sausages work well too). The chestnuts add a little sweetness and marry well with both the sausages and the sage butter.
Browse more sausage pasta recipes.
Join Extradelicious to unlock Cook Mode
Ingredients
- 2 tbsp olive oil
- 500g sausages (ideally Italian or Toulouse), skinned and roughly chopped
- 2 garlic cloves, finely chopped
- 2 tsp tomato purée
- 400g dried pappardelle pasta
- 100ml white wine
- 150ml chicken or vegetable stock
- 125g cooked chestnuts
- 50g unsalted butter
- Small handful sage leaves
- Parmesan, finely grated, to serve
Join Extradelicious to unlock Cook Mode
Method
- Bring a large pan of salted water to the boil. Meanwhile, heat the oil in a large, deep frying pan over a medium heat. Add the sausages and cook for 5 minutes until browned. Add the garlic, cook for 2-3 minutes, then stir in the tomato purée and cook for a further 30 seconds.
- Add the pasta to the boiling water and cook for 9 minutes until al dente.
- While the pasta cooks, add the wine to the sausage pan and simmer for 3 minutes, then pour in the stock and cook for 5 minutes. Stir in the chestnuts and cook for a final 2-3 minutes, then keep warm.
- In a separate small frying pan, melt the butter and heat until it stops foaming. Add the sage leaves and fry for 2-3 minutes until crisp and the butter is nutty and brown.
- Drain the pasta, reserving a cupful of cooking water, then add to the sausage mixture, tossing and adding enough pasta water to create a thick sauce. Divide among serving bowls and pour over the sage butter. Finish with parmesan.
Nutrition
- 913 kcals Calories
- 40.9g (16g saturated) Fat
- 41g Protein
- 86.6g (6g sugars) Carbs
- 8.2g Fibre
- 1.2g Salt
Leave a comment, question or tip