ITALIAN SAUSAGE & CHESTNUT PASTA RECIPE - BBC GOOD FOOD
A mix of sausagemeat and chestnut chunks creates a rich and nutty pasta sauce, lifting this from an everyday dish to something special
Provided by Jane Hornby
Categories Main course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan, and fry the onion for 5 mins. Once starting to soften, add the sausagemeat and chestnuts, and fry for another 10-12 mins, breaking the meat up with a wooden spatula or spoon as you fry it. Keep the heat quite high and stir often.
- When the meat and chestnuts are golden brown, add the garlic, rosemary and fennel seeds, and cook for 2 mins more. Splash in the wine, let most of it boil away, then tip in the passata. Cover and simmer the sauce for 10 mins while you boil the pasta in plenty of salted water, following pack instructions.
- Reserve a cup of the pasta cooking water, then drain the pasta well. Toss the pasta, 3 tbsp of the water, the ragu and most of the parsley together, then season to taste. Share between bowls, add a grinding of black pepper, the remaining parsley, then a handful of Parmesan shavings.
Nutrition Facts : Calories 576 calories, FatContent 23 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 67 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 3 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.7 milligram of sodium
HOMEMADE KETO PASTA - JUST 3 INGREDIENTS! - KETOCONNECT
This 4 ingredient keto pasta is sure to be a hit with your family. Even the Italians in the house will be shocked at how good these keto noodles are.
Provided by Mia Henderson
Categories Main Course
Total Time 52 minutes
Prep Time 10 minutes
Cook Time 2 minutes
Yield 1
Number Of Ingredients 4
Steps:
- In a small bowl add the gelatin powder and water. Whisk then let it sit to absorb. It will be very thick.
- Using a microwave safe bowl, add the cheese, and microwave for 20-30 seconds until all the cheese is melted. Whisk the melted cheese to make sure that there are no solid cheese pieces, then quickly add in the egg yolk and whisk until the mixture is homogenous. Careful not to cook the egg yolk.
- Next microwave the bowl with the gelatin in 10 seconds interval until all the gelatin granules are dissolved, usually 20 seconds total.
- Once the gelatin mixture is ready, pour it over the cheese mixture and whisk quickly until it's properly combined. The mixture will start looking like a soft dough. (If the cheese mixture has cooled, microwave it for 10 seconds before you add the gelatin.)
- Transfer the cheese mixture onto one side of a greased sheet of baking paper. Fold it over, and gently start pressing over the baking paper to spread the dough evenly.
- Using a rolling pin, gently roll out the dough between the baking paper sheets into a 1/4 inch thick dough. Place in the fridge to set for 30 minutes.
- Take the rolled out dough out of the fridge. Using a pizza cutter, cut the dough into noodles of your desired width. You could do fettuccini , linguini, spaghetti, etc..
- To serve, toss it in your hot/warm sauce of choice, the pasta will immediately heat up and come up to the temperature of the sauce.*
Nutrition Facts : Calories 391 kcal, CarbohydrateContent 3 g, ProteinContent 28 g, FatContent 30 g, SaturatedFatContent 16 g, CholesterolContent 273 mg, SodiumContent 711 mg, SugarContent 1 g, ServingSize 1 serving
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