Chestnut and Prosciutto Pasta with Rosemary: Rich and Festive

Rich, cozy, and aromatic: This festive chestnut prosciutto pasta with rosemary is an elegant yet comforting dish that captures the spirit of the season. With buttery chestnuts, crisp prosciutto, and fragrant herbs, it delivers warmth and sophistication in every bite. The combination of nutty sweetness, savoury depth, and subtle spice makes this pasta ideal for winter gatherings, romantic dinners, or simply elevating a quiet evening at home.

Hey, folks – I hope you all are doing well!

Today I’m sharing this chestnut and prosciutto pasta with rosemary, a rich and festive dish that embodies the flavours of the season. Earthy chestnuts bring natural sweetness, while prosciutto and butter create irresistible depth. Rounded out with aromatic herbs, a hint of nutmeg, and a touch of smoky paprika, this pasta is warm, balanced, and beautifully indulgent.

Why You’ll Love This Festive Chestnut Prosciutto Pasta

• Rich and aromatic: The buttery chestnuts, savoury prosciutto, and rosemary come together in a perfect symphony of winter flavours.
• Festive but simple: Elegant enough for entertaining yet quick enough for a weeknight dinner.
• Seasonal ingredients: Chestnuts, rosemary, and nutmeg give this festive chestnut pasta unmistakable cozy charm.
• Perfect for entertaining: Serve it as a main course with a glass of white wine or as part of a small gathering menu.

Flavour and Texture Profile

This chestnut and prosciutto pasta with rosemary offers a beautiful contrast of flavours and textures. The buttery, slightly sweet chestnuts pair with the crisp prosciutto for a savoury-sweet balance. The rosemary and thyme lend a festive herbal fragrance, while nutmeg and paprika deepen the warmth. Each bite is rich and velvety yet light enough to enjoy as a main course.

Ingredients You’ll Need for Festive Chestnut and Prosciutto Pasta with Rosemary

To make this festive chestnut prosciutto pasta, you will need the following ingredients:

• Pasta: Any short pasta such as penne, rigatoni, or fusilli works well to catch the chestnut and herb mixture.
• Chestnuts: Crumbled cooked chestnuts bring texture, sweetness, and a luxurious mouthfeel – the star of this chestnut pasta with prosciutto.
• Prosciutto: Adds a salty, smoky edge that enhances the chestnuts and herbs.
• Onion and garlic: Provide gentle sweetness and depth to balance the savoury notes.
• Butter and olive oil: Create a rich, silky base and help prosciutto crisp beautifully.
• Rosemary and thyme: Infuse the sauce with an aromatic, festive character.
• Salt and pepper: Adjust carefully — prosciutto already adds a good amount of saltiness.
• Nutmeg: Adds a subtle sweetness and warmth typical of winter pasta recipes.
• Smoked paprika and chipotle: Introduce a smoky undertone and mild heat.

Possible Additions and Variations

• Vegetarian version: Simply omit prosciutto and use extra butter or toasted nuts for richness.
• Add brandy or cognac: Deglaze the pan for a more complex, elegant flavour.
• Creamy version: Stir in a splash of cream, mascarpone, or ricotta for extra indulgence.
• Herb alternatives: Try sage or thyme instead of rosemary for a softer herbal tone.

More Festive Pasta Recipes

Are you looking for more fun festive pasta recipes with chestnuts to enjoy this holiday season? Be sure to check these ideas:

• Festive Chestnut Sausage Pasta with Brandy and Pancetta
• Festive Pasta with Butternut Squash and Chestnuts
• Chestnut and Bacon Pasta | Havoc in the Kitchen

I’d love for you to try this festive chestnut prosciutto pasta. If you give this recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

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Chestnut and Prosciutto Pasta with Rosemary: Rich and Festive

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Festive Mains, Pasta and GnocchiDifficulty: Easy

Servings

5-6

servings

Prep time

10

minutes

Cooking time

40

minutes

A rich and festive chestnut and prosciutto pasta with rosemary – buttery, aromatic, and perfect for cozy winter dinners or entertaining.

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Ingredients

• 2-3 tbsp. butter (divided)

• 1 tsp. olive oil

• 1 large onion, thinly sliced

• 2-4 garlic cloves, minced

• 100-120 gr. prosciutto, thinly sliced

• 300 gr. cooked chestnuts, crumbled

• 1 tbsp. minced fresh rosemary

• 1 tbsp. fresh thyme

• ~ 1/2 tsp. salt

• ~ 1/4 tsp. or to taste black pepper

• 1/2 tsp. grated nutmeg

• 1 tsp. smoked paprika

• 1/4 tsp. chipotle powder

• 400-450 gr. dried pasta

Directions

• Cook the pasta in salted boiling water, as directed on the package, until al dente.
• In a meantime, place 2 tbsp. of butter and 1 tsp. olive oil onto a large pan over low-medium heat. Place the onions and garlic. Cook for about 7 to 10 minutes, until soft and translucent.
• Add in the prosciutto, chestnuts, rosemary, thyme, and seasonings. Cook, stirring occasionally, for 7-10 minutes. If the mixture gets too dry, add a bit of water or light broth. At the end, optionally add another tablespoon of butter. Try and adjust the seasonings, if necessary.
• Reserve about a cup of pasta water and drain the pasta. Gently stir in the pasta also slowly adding the pasta water. You will need about 2/3 cup water or more. Keep the pasta one minute in a pan to absorb the flavours then serve. Enjoy!