Italian sausage & chestnut pasta

Pasta recipe for 6 people, takes only 30 mins; recipe has olive oil, onion, sausage, chestnut, garlic clove, rosemary, fennel seed, full-bodied red wine, passata, pappardelle, curly parsley and parmesan.

Italian sausage & chestnut pasta

Italian sausage & chestnut pasta

Recipe by Chef Soomro Course: Pasta


Prep time

10 mins


  • Garlic Clove: 2 garlic cloves, finely chopped
  • Parmesan: parmesan or Grana Padano, to serve
  • Olive Oil: 1 tbsp olive oil
  • Onion: 1 large onion, finely chopped
  • Passata: 500g carton passata
  • Rosemary: 1 tsp chopped rosemary
  • Sausage: 450g pack Lincolnshire sausage, meat squeezed out
  • Fennel Seed: 1 tsp fennel seed
  • Chestnut: 200g vacuum-packed chestnut from a can or jar, very roughly chopped (see tip, below)
  • Pappardelle: 500g large pasta shells or pappardelle
  • Full Bodied Red Wine: 1 glass full-bodied red wine
  • Curly Parsley: small pack curly parsley, finely chopped


  1. Heat the oil in a large frying pan, and fry the onion for 5 mins. Once starting to soften, add the sausagemeat and chestnuts, and fry for another 10-12 mins, breaking the meat up with a wooden spatula or spoon as you fry it. Keep the heat quite high and stir often.
  2. When the meat and chestnuts are golden brown, add the garlic, rosemary and fennel seeds, and cook for 2 mins more. Splash in the wine, let most of it boil away, then tip in the passata. Cover and simmer the sauce for 10 mins while you boil the pasta in plenty of salted water, following pack instructions.
  3. Reserve a cup of the pasta cooking water, then drain the pasta well. Toss the pasta, 3 tbsp of the water, the ragu and most of the parsley together, then season to taste. Share between bowls, add a grinding of black pepper, the remaining parsley, then a handful of Parmesan shavings.