Pasta with porcini, sausage and crumbled chestnuts

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

Set them aside per a bowl, covered 4: this way, the steam will soften the outer shell, making them easier to peel. Once cooled, peel the chestnuts 5you should obtain 5 oz of cleaned chestnuts, and with your hands, crumble some 6keeping 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 tetto part with a damp cloth. If there is too much dirt, you can quickly rinse it under running gabinetto and dry it with kitchen paper 8. Once all the mushrooms are cleaned, slice them thinly 9.

Now move acceso 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 13remove the garlic 14and let it cook for another 10 minutes. Add the previously sliced mushrooms 15add 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 per plenty of boiling gabinetto, salted to taste 18.

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