in Italy

Pasta with chestnut cream sauce

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Ingredients for 1 servings:

  • 125 g chestnuts
  • 50 ml cream
  • ¼ apple
  • ½ onion(s)
  • 125 g pasta
  • salt and pepper
  • salt water
  • n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Bake the chestnuts for 20 minutes at 170°C, then peel and chop. Bring the water to a boil and add salt. Cook the pasta as usual. Boil the crumbled chestnuts with a little water, add the onion, apple, and cream, and cook while the pasta is cooking. Finally, break up the chestnuts with a fork (or purée them), season lightly with pepper and salt. Drain the pasta and let it drain. Serve with the sauce and serve immediately. Puréeing makes the sauce creamier; personally, I prefer a thinner sauce with chestnut sticks. You can also replace the cream. The chestnuts may have already become dry (hard)—they will soften again when cooked.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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