Chestnut, Italian Sausage & Fennel Spaghetti

Serves:  4

Preparation: 20 mins

Cooking time: 20 mins



  • 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 cooked and peeled chestnuts
  • 350g spaghetti
  • 1 tbs lemon juice
  • 1⁄3 cup flat-leaf parsley, roughly chopped
  • Lemon wedges, and to extra virgin olive oil serve



  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.


Recipe by: Chestnuts Australia