Prep:  20 minutes
Cook:  50 minutes
Serves:  4
Average: 4 (22 votes)
Make the most of autumn and try making spaghetti with Italian sausages and delicious Australian chestnuts.

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Chestnut, Italian Sausage and Fennel Spaghetti
Roasted Chestnuts
Roasted Chestnuts
  1. Preheat oven to 200°C (180°C fan-forced). Cut a shallow cross into the flat side of each chestnut shell
  2. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
  3. 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
  1. 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
  2. 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
  3. 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
  4. Serve with lemon wedges and a drizzle of extra virgin olive oil
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Interesting flavours
3 years 11 months ago
My first time cooking fennel and chestnuts so a step outside my comfort zone. Interesting flavours that I would definitely try again. Chestnuts almost added a savour sweetness if that makes sense. Chilli added the slightest bite without being overpowering. I enjoyed making the dish which was an added bonus