Pappardelle with Sage, Chestnuts and Pancetta
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Servings: 4
RECIPE INGREDIENTS
- 2 tbsp Filippo Berio Organic Extra Virgin Olive Oil (approx.)
- 2 tbsp Filippo Berio Classic Balsamic Glaze
- 12 oz pappardelle or tagliatelle pasta
- 3/4 cup cubed pancetta
- 3 shallots, finely chopped
- 4 cloves garlic, minced
- 1/4 cup chopped fresh sage, divided
- 1/4 tsp hot pepper flakes
- 1 1/2 cups whole roasted chestnuts, crumbled
- 1/2 tsp each salt and freshly ground pepper
- 3/4 cup shredded Asiago cheese, divided
- 1/4 cup chopped fresh parsley
RECIPE DIRECTIONS
- In large pot of boiling salted water, cook pasta until al dente; reserve 1 cup cooking liquid and set aside. Drain pasta.
- Meanwhile, heat olive oil in large, straight-sided skillet set over medium heat; cook pancetta for about 3 minutes or until starting to crisp around edges. Add shallots; cook for about 2 minutes or until softened. Add garlic, 2 tbsp sage and hot pepper flakes. Cook for 1 to 2 minutes or until fragrant. Stir in chestnuts, salt and pepper.
- Add cooked pasta and reserved cooking liquid to skillet; sprinkle with 1/2 cup cheese. Toss for 1 minute or until evenly coated and heated through. Sprinkle with parsley and remaining cheese. Divide among 4 plates. Drizzle with additional oil and balsamic glaze. Garnish with remaining sage.
Tip: For easier prep, look for whole roasted and peeled chestnuts, available in jars and foil packages.