Pappardelle with sausage, chestnuts and cranberry


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


  1. Heat the oil in a large sauté pan and fry the onion, carrot and celery together for 3–4 minutes until softened. Add the crumbled stuffing and brown quickly over a high heat.
  2. Stir in the stock, wine, bay leaves, chestnuts, tomato purée and seasoning and simmer, covered, for 15 minutes until the meat is cooked through and the liquid reduced. Stir in the cranberry sauce.
  3. While the sauce is cooking, cook the pasta for 2 minutes in a large pan of boiling water, until just tender.
  4. Drain and toss with the sauce. Serve immediately with freshly grated Parmigiano Reggiano.
Pappardelle with sausage, chestnuts and cranberry
  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2623.368kJ
Fat 27.5g
Saturated Fat 8.5g
Carbohydrate 65.2g
Sugars 13.5g
Salt 1.8g

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4 stars

Average user rating Based on 6 ratings

This recipe was first published in Thu Dec 09 15:11:53 GMT 2010.