Italian Sausage and Chestnut Pasta is very delicious dish in this world. Pasta is very easy and prepare in short time. Pasta is very famous in whole world and most popular. Everyone like pasta especially old people and children. Pasta is a Chinese dish. Now pasta is very popular in all over the world. Here are some pastas recipes like vegetable pasta. Chicken pasta Italian pasta. Chinese pasta. Italian Sausage Pasta Recipe. Chestnut Pasta Recipe Recipe

Italian Sausage and Chestnut Pasta Recipe | Pasta Recipe

 

What Is Pasta?

Pasta is a type of noodle that’s usually made from durum wheat, water or eggs. It is made into different noodle forms and then baked in boiling water.

Currently, most goods sold as pasta are complete from corporate wheat. However, related noodles can be complete from other jots, such as rice, barley or buckwheat.

Some kinds of pasta are cultured during treating, undressing the wheat grain of the fiber and origin, eliminating many of the nutrients.

Occasionally cultured pasta is augmented, meaning it has some nutrients, such as B vitamins and iron, added back in.

 

Italian Sausage and Chestnut Pasta

Prep: 10 mins

Cook: 30 mins

A mixture of sausage meat and chestnut chunks makes a rich and crazy pasta sauce, exciting this from a normal dish to somewhat special

Elements

·       1 tbsp olive oil

·       1 large onion, finely chopped

·       450g pack Lincolnshire sausage, meat squeezed out

·       200g vacuum-packed chestnut from a can or jar, very roughly chopped (see tip, below)

·       2 garlic cloves, finely chopped

·       1 tsp chopped rosemary

·       1 tsp fennel seed

·       1 glass full-bodied red wine

·       500g carton passata

·       500g large pasta shells or pappardelle

·       small pack curly parsley, finely chopped

·       parmesan or Grana Padano, to serve

Method

STEP 1

Heat the oil in a huge boiling pot, and fry the onion for 5 mins. Once preliminary to soften, add the sausage meat and chestnuts, and fry for another 10-12 mins, breaking the meat up with a wooden spatula or spoon as you fry it. Keep the heat quite high and stir often.

STEP 2

When the meat and chestnuts are golden brown, add the garlic, rosemary and fennel seeds, and cook for 2 mins more. Splash in the wine, let most of it boil away, then tip in the passata. Shelter and boil the sauce for 10 mins though you boil the pasta in sufficiently of salty water, following pack guidelines.

STEP 3

Standby a cup of the pasta cooking water, then trough the pasta well. Toss the pasta, 3 tbsp of the water, the ragu and most of the parsley together, then term to taste. Segment among bowls, add a crushing of black pepper, the outstanding parsley, and then a minority of Parmesan chips.