paccheri con salsiccia, castagne e piselli
paccheri with pork stuffing, chestnuts and peas
‘Stuffing’ is the kind of thing that often accompanies poultry like roast chicken, turkey or duck - almost always based around pork sausage meat, they often also include chopped onions, nuts and fruit.
Stuffing is usually cooked in the oven so that’s how I’ve cooked it in these two recipes, however the ingredients could be fried if you’re short of time.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
• prepare and cook the stuffing
• make the pea sauce
• boil the pasta
• combine, plate and serve
paccheri with pork stuffing, chestnuts and peas
INGREDIENTS
FOR FOUR PEOPLE
• 400g (14oz) sausage meat
• 3 handfuls frozen peas
• 2 large handfuls cooked chestnuts
• one small brown onion
PASTA
450g (16oz) dry paccheri
MANTECATURA
light
METHOD
Start by finely chopping half an onion, together with the chestnuts. Using your hands, combine these ingredients with the sausage meat in a mixing boil and then out everything into a small roasting dish. Roast at a moderate oven temperature (Gas Mark 5) for about 45-60 mins. Don’t let the top of the stuffing burn and don’t feel you have to get rid too much excess fat - sausage meat can dry out a little when you cook it in the oven like this and it’s good to have a little extra moisture and flavour!
Boil 3 handfuls of frozen peas and then blend two thirds of them with some boiled water and grated parmesan or pecorino, as if you were blending a pesto, without the nuts or garlic.
When the stuffing’s cooked, break it up into crumbs with a fork.
Boil the pasta and when it’s cooked for you add it to the blended pea sauce in a pasta tossing pan. Toss to combine and add about half of the total crumbled stuffing. You might need to add small amounts of cooking water from the pasta, to loosen it up.
Plate immediately using the remainder of the peas and extra stuffing sprinkled on top of each portion.
NUTRITION per serving
KCAL: 762
Fat (g): 23.3
Sat Fat (g): 8.0
Carb (g): 98.8
Sug (g): 8.2
Fibre(g): 6.9
Prot (g): 35.7
Salt (g): 1.22
Nutritional information is provided as an indication only of approximate values for the recipe on this page. You should make your own calculations if you have specific dietry requirements or are required to follow a strict calorie-controlled diet.
