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Pappardelle with sausage, chestnuts and cranberry
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Serves: 4
2 tbsp olive oil
1 small onion, chopped
1 carrot, diced
1 stick celery, diced
450g premium pork sausagemeat stuffing, crumbled
150ml chicken stock
150ml red wine
2 fresh bay leaves
200g pack Porter Foods Whole Natural Chestnuts
1 tbsp tomato purée
2 tbsp cranberry sauce
250g Filotea Pappardelle pasta
Typical values per serving:
Energy |
2623.368kJ 627kcals |
---|---|
Fat | 27.5g |
Saturated Fat | 8.5g |
Carbohydrate | 65.2g |
Sugars | 13.5g |
Salt | 1.8g |
This recipe was first published in December 2010.
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