Roasted Chestnuts- 325g uncooked chestnuts to make 250g cooked chestnuts
Spaghetti- 2 tbs olive oil
- 400g Italian style pork sausages
- 1 medium brown onion, finely chopped
- 1 long red chilli, deseeded and finely chopped
- 2 garlic cloves, finely chopped
- 1 medium fennel bulb, trimmed, halved and very thinly sliced
- 1/2 cup dry white wine
- 250g roasted chestnuts
- 350g spaghetti
- 1 tbs lemon juice
- 1/3 cup flat-leaf parsley, roughly chopped
- Lemon wedges, to serve
- Extra virgin olive oil, to serve
| Roasted Chestnuts- Preheat oven to 200°C (180°C fan-forced). Cut a shallow cross into the flat side of each chestnut shell
- Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
- Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 to 10 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
Spaghetti- Heat 1 tbs oil in a large frying pan over medium heat. Cut casings from sausages and drop small pieces of the sausage filling into pan. Cook, turning often, until browned. Transfer to a plate lined with paper towel. Set aside
- Heat remaining 1 tbs oil in the pan over medium heat. Add onion and cook, stirring often, for 3 minutes until soft. Add chilli, garlic and fennel, cook, stirring for 2 minutes. Add wine and simmer for 1 minute. Add sausage and chestnuts and cook for 10 minutes, tossing often
- Meanwhile, cook spaghetti in a large saucepan of boiling water following packet directions. Drain and return to pan. Gently toss through chestnut mixture, lemon juice and parsley. Season to taste
- Serve with lemon wedges and a drizzle of extra virgin olive oil
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