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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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