Ribbon pasta with salsiccia, chestnuts and wild mushrooms

Ingredients for 15 servings:

• 900 g chestnuts
• 900 g sausage
• 300 g feta cheese
• 1 onion(s)
• 5 packs of tagliatelle pasta (500 g each)
• 600 g wild mushrooms
• 250 ml red wine, sweeter
• 3 garlic cloves
• 40 g parsley
• 2 tbsp cranberries
• 15 g sage
• 75 g dates
• 1 tsp fennel seeds
• 1 tsp chili
• 1 tsp nutmeg
• 1 tsp cayenne pepper
• ½ tsp cumin powder
• ½ tsp cinnamon powder
• 1 tsp salt
• 2 tsp pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

with feta and dates

Score the chestnuts, slice the sausage, dice the feta and onion, and finely chop the herbs. Bake the chestnuts in the oven at 180°C (top/bottom heat) for 30 minutes. As soon as the skins begin to peel, they are ready. Remove the skins from the chestnuts and slice them. To cook the pasta, heat enough vegetable stock to water in a ratio of 1.2:3 and prepare the pasta according to the package instructions. At the same time, fry the sausage with the spices in oil in a pan. Heat the mushrooms in another pan. Once the sausage is lightly browned, add the onions and press in the garlic. After about 5 minutes, add 100 ml of red wine and bring to the boil. When the mushrooms are almost completely cooked in their own juices, add the remaining 150 ml of wine and the dates. Drain the water from the pasta halfway through. Add the mushrooms to the sausage and mix with the chestnuts and feta. Add the herbs. Now add the noodles and mix everything well.