Chestnuts roasting on an open fire. Actually, your fingers roasting on open chestnuts, while Jack Frost nips at your nose. Baby… it’s cold outside.
Trust me, let the chestnuts cool. Otherwise, not only will you tear your fingernails, but you will also burn your fingertips. Peeling chestnuts is not easy work. Once you get past the shell, you need to deal with the skin. Or not. I drew the line. I refused. The skin might not be pretty, but you can’t taste it. Plus my crowd doesn’t mind how it looks, as long as it tastes good.
You can skip the cream and/or the sausage if you want to go vegan. Just add some of the pasta water when finishing the sauté.
Delicious, seasonal, and if you’re snowbound, a unique and warm diversion. Enjoy winter!
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Sunday Pasta® Recipe: Lagane con Castagne e Salsiccia (Chestnuts)
- Total Time: 1 hour
- Yield: 4-6 1x
- 1 pound Lagane (or any short pasta)
- 12–15 chestnuts
- 2 tablespoons butter (or olive oil)
- 1 medium onion, finely chopped
- 12 ounces mild Italian sausage, decased
- 1/4 cup of olive oil
- 1/2 cup dry white wine
- 4 ounces heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Parmigiano-Reggiano cheese, grated
- Rinse the chestnuts under cool water and cut a slice into each of them with a knife. Place them into a large sauce pan and cover with abundant water. Bring to a boil and cook for 30-40 minutes. Remove from heat, drain, and allow cool for a least a few minutes. Remove the peel and skin and cut into bite-sized pieces.
- In a large skillet over medium heat, sauté the onion in butter until translucent. Add the sausage, breaking apart with a fork. After a few minutes, add the wine and allow to evaporate. Add the chestnuts and about half a cup of water. Add salt and pepper and cook on high heat for about five minutes. Add the cream and cook for a few more minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and add it to the chestnut sauce. Serve immediately with a sprinkle of Parmigiano.