Pasta with Porcini Mushrooms, Sausage, and Crumbled Chestnuts
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole-wheat Tortiglioni | 320 g |
| Porcini Mushrooms | 300 g |
| Sausage | 300 g |
| Chestnuts | 200 g |
| Extra Virgin Olive Oil | 50 g |
| Dry White Wine | 20 g |
| Garlic Clove | 1 |
| Fresh Parsley | To taste |
| Fine Salt | 1 pinch |
| Black Pepper | 1 pinch |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 450 |
| Protein | 20 g |
| Carbohydrates | 50 g |
| Fat | 18 g |
| Fiber | 7 g |
| Sodium | 400 mg |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by boiling the chestnuts. Place them in a saucepan filled with water, cover with a lid, and cook until tender. Once cooked, peel the chestnuts to yield about 150 g of clean chestnuts. Set aside. Crumble some chestnuts with your hands and keep the rest whole for garnish. |
| 2 | Prepare the porcini mushrooms. Clean them thoroughly by removing any dirt or debris, and then slice them finely. |
| 3 | Move on to the sausage. Make a lengthwise cut along the casing, being careful not to cut too deeply. Remove the casing completely and break the sausage into small chunks. |
| 4 | Heat the extra virgin olive oil in a large skillet over medium heat. Add the garlic clove and let it infuse the oil for a minute. Remove the garlic once it starts to brown. |
| 5 | Add the sausage chunks to the skillet and sauté until browned. Pour in the white wine to deglaze the pan, letting it evaporate for about 1-2 minutes. Season with a pinch of salt and black pepper. |
| 6 | Add the sliced porcini mushrooms to the pan, stirring occasionally. Cook for about 5 minutes until the mushrooms are tender and fragrant. |
| 7 | Stir in the crumbled chestnuts and cook for an additional 3-4 minutes to allow the flavors to meld. Toss in the finely chopped parsley for a fresh, aromatic touch. |
| 8 | In the meantime, cook the whole-wheat tortiglioni in a large pot of salted boiling water. Drain the pasta when it is very al dente, reserving a small cup of the pasta cooking water. |
| 9 | Add the drained pasta directly into the skillet with the sausage and mushroom mixture. Toss everything together over medium heat, adding a splash of reserved pasta water if needed, to create a silky sauce. Let the pasta absorb the flavors for 2 minutes. |
| 10 | Serve the pasta hot, garnished with the reserved whole chestnuts and a sprinkling of fresh parsley. Enjoy your hearty, autumn-inspired dish! |
Cooking Tips
- Chestnut Preparation: If fresh chestnuts are unavailable, pre-cooked or vacuum-sealed ones can be used to save time.
- Mushroom Substitute: While porcini are ideal for their earthy flavor, cremini or shiitake mushrooms are acceptable alternatives.
- Wine Selection: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio to complement the dish.
This recipe combines the rich flavors of earthy porcini mushrooms, savory sausage, and the sweet nuttiness of chestnuts, creating a comforting meal perfect for any occasion. The addition of whole-wheat pasta not only adds a nutritious touch but also lends a hearty texture that perfectly complements the robust sauce.
