This Chestnut Sausage Pasta with pancetta, rosemary, and nutmeg is a hearty and delicious dish packed with festive flavours. It is easy to make, and it can easily be the star of your holiday dinner!Jump to Recipe
Hello folks, how are you doing – has this week been treating you well so far?
I have a question for you. Pasta for Christmas dinner – yes or no?!
Until last year, I could have imagined pasta as a festive dish for holidays. Well, I know many people enjoy a hearty pasta dish (like a lasagna) for their Christmas dinner, but it is not necessary packed with seasonal flavours. Then I thought of chestnuts – bingo! I am not sure if they are a common ingredient for pasta recipes in Italy, but they are super festive for sure. That is how this Chestnut Prosciutto Pasta and this Veal Chestnut Pasta were born.
Chestnut Sausage Pasta
I found the idea to combine sausage, pancetta, and chestnuts in one of the Jamie Oliver’s holiday videos. That is a combination made in heaven, in my book! This is my spin on the Jamie’s recipe.
I also used aromatic ingredients like rosemary, nutmeg, and orange zest. Orange zest is not a conventional ingredient, but it nicely brightens up the rich flavours and adds some festive vibes, too. If you feel skeptical bout it, then go ahead and use lemon zest instead. And did I mention a healthy splash (or few) of brandy? Your kitchen will scream “Christmas” when you are making this pasta!
More Savoury Recipes with Chestnuts
Do you love chestnuts? Then make sure you try some other recipes from Havoc in the Kitchen:
I hope you like this Chestnut Sausage Pasta, and you will make it a try. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Chestnut Sausage PastaCourse: Main
This Chestnut Sausage Pasta with pancetta, rosemary, and nutmeg is a hearty and delicious dish packed with festive flavours. It is easy to make, and it can easily be the star of your holiday dinner!
400-450 gr. dry pasta
~375 gr. sausage (I used breakfast pork & beef sausage with 8-10 min cook time)
~200 gr. cooked and peeled chestnuts (I used vacuum-packed)
100 gr. pancetta, cubed
1 large sweet onion, thinly sliced
1 1/2 tbsp. (20 ml.) olive oil
1/2 to 1 tbsp. minced rosemary
1/2 whole nutmeg, grated
salt and pepper, to taste
~ 1/4 cup (60 ml.) brandy or cognac
1 tsp. orange zest (or lemon)
- In a large pan heat 1 tbsp. olive oil and cook the onions over low heat for 10 minutes, until soft until just starting to turn light caramel colour (but not browning).
- Add another 1/2 tbsp. oil to the pan. Remove the sausage casing (if any) and roughly chop the sausage. Cook over medium heat for about 5 minutes, until starting to brown. Using a spatula, break the large pieces of the sausage (if any) into smaller chunks.
- Add the pancetta, rosemary, and nutmeg, and season with some salt and pepper (keep in mind the saltiness of pancetta and sausage.) Cook for about 5 minutes, stirring occasionally. If the mixture starts sticking to the pan, instead of any extra oil, add a splash of brandy to deglaze.
- Stir in the crumbled chestnuts and cook 1 minute.
- Add the brandy and let the alcohol evaporate for a minute. Stir in the orange (or lemon) zest and (by this point, the pasta (step 6) should be ready.
- Meanwhile, cook pasta in a large pot of salted water until al dente. Drain reserving up to one cup of pasta liquid.
- Stir in the drained pasta into the sausage sauce adding the reserved pasta water if if the pasta looks dry (you will not need the entire cup, considering the amount of the added brandy, maybe just another 1/4 of the liquid), gently mixing. Let it cook for a minute or so and off heat. Serve immediately!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.