Pasta with porcini, sausage and crumbled chestnuts

To prepare pasta with porcini, sausage, and crumbled chestnuts, first pour the chestnuts into a pot full of water 1, then cover with a lid 2 and let them cook for 30 minutes. Once this time has passed, test with a toothpick: prick them to check if they are cooked, and if so, drain them 3.

Set them aside in a bowl, covered 4: this way, the steam will soften the outer shell, making them easier to peel. Once cooled, peel the chestnuts 5, you should obtain 5 oz of cleaned chestnuts, and with your hands, crumble some 6, keeping the others whole aside.

At this point, take care of the cleaning of porcini mushrooms: using a small knife, remove the bottom part of the mushroom stem 7 and clean the top part with a damp cloth. If there is too much dirt, you can quickly rinse it under running water and dry it with kitchen paper 8. Once all the mushrooms are cleaned, slice them thinly 9.

Now move on to the sausage: make a lengthwise cut, gently incising the outer part 10. Remove the casing 11 and roughly chop it. Then pour the oil into a pan, add the garlic, and let it turn golden. Once well browned, add the sausage 12 and let it brown over high heat.

Deglaze with white wine 13, remove the garlic 14, and let it cook for another 10 minutes. Add the previously sliced mushrooms 15, add a pinch of salt and pepper.

Wait 3-4 minutes, stirring occasionally, and then also add the chestnuts 16. Add the chopped parsley 17 and cook the pasta in plenty of boiling water, salted to taste 18.

Drain the pasta very al dente and pour it directly into the pan 19, mix everything, and let it flavor for a couple of minutes 20; then plate and serve your pasta with porcini, sausage, and crumbled chestnuts 21.