Chestnuts, an earthy and sweet Christmas favourite, shine in this festive ragu recipe
Category: not set
Cuisine: not set
250 g chestnuts (180g prepared)
1 tbsp olive oil
1 onion finely chopped
2 garlic cloves finely chopped
½ tsp crushed chillies
1 tsp fennel seeds
4 fresh sage leaves finely sliced
454 pack Cumberland sausages squeezed from their skins
2 tbsp tomato purée
125 ml white wine
1 chicken or vegetable stock cube made up to 200ml
4 tbsp whipping cream
300 g tagliatelle or pappardelle
10 leaves picked and finely chopped
20 g Parmesan or vegetarian hard cheese
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