Today it’s raining here and the temperature, despite being a summer’s day, is not high at all… so for lunch we will prepare together a nice plate of pasta with Italian sausage and chestnuts!
Ingredients for 4 people:
- 400 gr Caserecce or Trofie pasta
- 300 gr Italian pork sausage
- 180 gr Steamed chestnuts
- 80 g of Onion or Shallot
- Black pepper
- Extra virgin olive oil
- Grated Parmesan and Pecorino
- White wine
Let’s start by bringing a pot of water to the boil, in the meantime we will proceed with the preparation of all the other ingredients.
We begin by finely chopping the onion, put a pan on the fire with a drizzle of oil in which, as soon as it is heated, we will fry the onion. Let’s blend it with white wine and bring it to golden brown. At this point we will have cut the sausage into small pieces and we can add it to the onion, the sprig of rosemary, a generous amount of black pepper and we will cook it for about ten minutes.
We prepare the chestnuts by cutting them into small pieces… we can leave some of them whole to decorate the dishes later on. Once the sausage is browned we can add the chestnuts and continue cooking over a low heat.
At this point we are ready: let’s add the salt in the water, bring it back to boil and start cooking the pasta. After 5 minutes, we will transfer our pasta to the sauce pan that we have prepared; we will gradually add a little bit of cooking water so the pasta will keep cooking until is al dente.
The starch from the pasta with the fat from the sausage will add creaminess to our dish.
We have therefore arrived at creaming; move the pan away from the flame, add the Parmesan and pecorino cheese grated and stir it well.
Plate it up, decorate with chestnuts and rosemary leaves and… lunch is served!
Enjoy your meal!!!
Now you just have to try this recipe and let us know the result with a comment. You can also publish a photo by tagging us on social media.