First of all, according to wordpress I’ve been blogging at Full As An Egg for three years now. Go me! Thanks to everyone who reads and comments – it’s much appreciated.
I bought some chestnuts the other week with the intention of making some kind of chestnut flavoured cake for Christmas, but then saw this recipe and thought I’d give it a go.
This recipe appealed to me because I’d not eaten anything like it before and also because it seems like the perfect recipe for using Christmas leftovers. I bet most of us have some leftover sausagemeat and chestnuts after Christmas Day and it’s such a quick and easy recipe that it seems perfect for a quick lunch or easy evening meal.
I made this when a friend came over for dinner and it went down well! I used regular sausagemeat but obviously you can use whatever you want. A sausage with sage would be a good fit. I also added some shredded spring greens to this as I thought it could do with some veg!
Serves 6. Recipe from BBC Good Food.
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 450g pack Lincolnshire sausages, meat squeezed out
- 200g vacuum-packed chestnuts from a can or jar, very roughly chopped
- 2 garlic cloves, finely chopped
- 1 tsp chopped rosemary
- 1 tsp fennel seed
- 1 glass full-bodied red wine
- bunch of spring greens, thinly sliced
- 500g carton passata
- 500g large pasta shells or pappardelle (or any shaped pasta – I used gluten free rigati)
- small pack curly parsley, finely chopped
- Parmesan or Grana Padano, to serve
- 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.
- 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. Add the spring greens 5 minutes before the end so it wilts but does not go too soft.
- 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.