• Total Time: 1 hour
  • Yield: 4-6 1x


  • 1 pound Lagane (or any short pasta)
  • 1215 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

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  1. 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.
  2. 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.
  3. 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.