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Italian Sausage & Chestnut Pasta
Ingredients
- 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
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