Sausage and chestnut ragu
Serves: 2, easily doubled
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Sausage and chestnut ragu
Chestnuts, fennel seeds and rosemary elevate this sausage ragù into the ultimate winter warmer
Serves: 2, easily doubled
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
597Kcal
Fat
11gr
Saturates
3gr
Carbs
88gr
Sugars
16gr
Fibre
8gr
Protein
33gr
Salt
1.5gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 tsp olive oil
- 1 small onion or 1 large shallot, diced
- 4 Be Good to Yourself Cumberland pork sausages
- 2 garlic cloves, crushed
- 1 tsp fennel seeds
- ½ tsp dried rosemary
- 150g pappardelle (or similar)
- 1 x 400g tin tomatoes
- 75g cooked chestnuts, chopped
- 15g Parmesan shavings
Step by step
- Bring a large pan of salted water to the boil. Meanwhile, heat the oil in a non-stick sauté pan and gently cook the onion with a pinch of salt for 3-4 minutes until softened. Split open the sausages, discard the skins and roughly chop the meat.
- Add the sausagemeat to the pan and fry on a medium-high heat for 8-10 minutes until lightly browned, breaking it up with a wooden spoon as it cooks. Stir in the garlic, fennel seeds and rosemary for the final 2 minutes.
- Meanwhile, cook the pasta in the salted boiling water, following pack instructions, until al dente.
- Add the tinned tomatoes to the sausage mixture, with a good grinding of black pepper. Add 75ml water to the tomato tin, swirl and add this to the pan. Bring up to a simmer and bubble for 8-10 minutes until the sauce has thickened. Stir in the chestnuts for the final 2 minutes. Adjust the seasoning to taste.
- Drain the pasta and stir into the sauce. Serve in bowls topped with Parmesan shavings.
