Tagliatelle with chestnuts, pancetta, and sage

 

tagliatelle with chestnuts, pancetta, and sage

Do you ever buy something at the grocery store just because at one time you searched for it and couldn’t find it?  This was the case for me, when I stumbled upon jars of chestnuts.  I spent countless Thanksgivings searching in vain for them for a stuffing recipe that I wanted to try.

So, when I finally found them one day, I bought four jars.  Several months had passed and the four jars were still sitting in my pantry.  I had no clue what to do with them.  Until I found Tagliatelle with chestnuts, pancetta, and sage in Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen

This was wonderful.  Creamy and rich.  The chestnuts added an interesting texture, the pancetta just the right about meatiness. 

You can also find the recipe online:  Tagliatelle with Chestnuts, Pancetta, and Sage and I’ve also included it below for you!

Tagliatelle with Chestnuts, Pancetta, and Sage

  • 3 ounces pancetta, chopped (scant 1 cup)
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons finely chopped fresh sage
  • 8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled (1 1/2 cups)
  • 8 ounces dried flat egg pasta such as tagliatelle or fettuccine
  • 2 ounces finely grated Parmigiano-Reggiano (1 cup)
  • 2 tablespoons unsalted butter
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.

    Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet. Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.

    Serves 4

     

     

    This will be my entry for Foodie Friday at Designs by Gollum!

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    Comments

    1. says

      haha yes I pretty much do that…constantly! But it’s one of those things where whenever you don’t need it, you can find it and whenever you want it, it’s nowhere to be found. I’m so glad you put them to good use in this dish!

    2. says

      I keep sliced water chestnuts in the house, and chop them to add to stuffing (hey, it dresses up Stovetop like no one’s business). They’re also good with pea pods in garlic butter, and with broccoli and lemon. Plus, no one grumbles about dressed up veggies. I’ll bet the guys would like this pasta, too!

    3. says

      I’ve only ever eaten sweetened chestnut puree. My dad remembers chestnuts being roasted over the fire. Something I’d like to try along with this pasta dish.

    4. says

      I’ve made a few things with chestnuts, soups and even with turkey (the way Queen Victoria liked it). I think they are wonderful and very underused. If you get them in a jar, you don’t even have to bake and peel them!! Great recipe to add to my chestnut file.

    5. says

      glad you finally found a use for your chestnuts! i’ve never used them in anything or even eaten them, unless they were hidden in something. i like the sound of these ingredients together!