大象传媒

Ingredients

2 tbsp olive oil
500g sausages (ideally Italian or Toulouse), skinned and roughly chopped.
2 garlic cloves, finely chopped
2 tsp tomato purée
400g dried tagliatelle pasta
100ml white wine
150ml chicken or vegetable stock
125g cooked chestnuts
50g unsalted butter
Small handful sage leaves
Parmesan, finely grated, to serve
Zest of 1 lemon
1 tbsp chilli flakes

Method

1. Bring a large pan of salted water to the boil. Meanwhile, heat the oil in a large, deep frying pan over a medium heat. Add the sausages and cook for 5 minutes until browned. Add the garlic, cook for 2-3 minutes, then stir in the tomato purée and cook for a further 30 seconds.
2. Add the pasta to the boiling water and cook for 9 minutes until al dente.
3. While the pasta cooks, add the white wine to the sausage pan and simmer for 3 minutes, then pour in the stock and add your chilli flakes before cooking for a further 5 minutes. Stir in the chestnuts and cook for a final 2-3 minutes, then keep warm.
4. In a separate small frying pan, melt the butter and heat until it stops foaming. Add the sage leaves and fry for 2-3 minutes until crisp and the butter is nutty and brown.
5. Drain the pasta, reserving a cupful of cooking water, then add to the sausage mixture, tossing and adding enough pasta water to create a thick sauce. Divide among serving bowls and pour over the sage butter.
6. Finish with a grating of parmesan and lemon zest.