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.