Skip to content
Chestnut and sausage ragu recipe

Chestnut and sausage ragu recipe

10 ratings

Chestnuts, an earthy and sweet Christmas favourite, shine in this festive ragu recipe See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 850 calories / serving
  • Freezable

Ingredients

  • 250g chestnuts (180g prepared)
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ tsp crushed chillies
  • 1 tsp fennel seeds
  • 4 fresh sage leaves, finely sliced
  • 454g pack Cumberland sausages, squeezed from their skins
  • 2 tbsp tomato purée
  • 125ml white wine
  • 1 chicken or vegetable stock cube, made up to 200ml
  • 4 tbsp whipping cream
  • 300g tagliatelle or pappardelle
  • 10g fresh parsley, leaves picked and finely chopped
  • 20g Parmesan or vegetarian hard cheese
If you haven't got pappardelle, try using tagliatelle or spaghetti

Each serving contains

  • Energy

    3560kj
    850kcal     43%

  • Fat

    43g 61%

  • Saturates

    8g 40%

  • Sugars

    11g 12%

  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 88.5g Protein 27.6g Fibre 7.6g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Use a sharp knife to make a cross in the top of each chestnut. Transfer to a roasting tin and roast for 25 mins or until the shells start to peel away. Peel off the shell and papery husk, then roughly chop.
  2. Meanwhile, heat the oil in a frying pan over a low heat; fry the onion for 8 mins. Stir in the garlic, chilli, fennel and sage and cook for 1 min.
  3. Add the sausagemeat to the pan, breaking into small pieces with a wooden spoon. Fry for 5 mins, then stir in the tomato purée.Cook for 1 min, then add the wine; bubble for 1-2 mins until reduced and sticky.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

  4. Stir in the chestnuts and stock. Simmer gently for 10 mins until thickened. Add the cream and bubble for 1 min.
  5. Meanwhile, bring a large pan of salted water to the boil and cook the pasta to pack instructions. Drain, then add to the pan with the ragu and stir to coat. Divide between 4 bowls; scatter with the parsley and Parmesan.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.