RECIPES

CHESTNUT AND BROWN BUTTER TAGLIATELLE

INGREDIENTS

  • 1 lb tagliatelle
  • 1 cup roasted chestnuts, chopped
  • ½ cup unsalted butter
  • 2 T. sage, torn or chiffonade
  • ¼ Parmesan-Reggiano
  • ½ tsp ground nutmeg
  • Salt and pepper

PREPARATION

  1 - Cook tagliatelle in a large pot of heavily salted boiling water until it is al dente. Reserve about 1 cup of pasta water. 2 - While pasta is cooking, heat a large saute pan over medium-low heat and add butter. Stir frequently and cook slowly over medium-low heat to slowly caramelize the butter. 3 - Just before adding the cooked pasta, turn the heat up to medium-high heat, add the chopped chestnuts and stir to briefly fry them. Then, add half of the sage and a pinch of salt and pepper.  4 - Add about ¾ cup of pasta water and swirl the pan to start emulsifying. Grate a small amount of Parmesan-Reggiano into the sauce and swirl in until it is fully incorporated. Then, add more if desired. 5 - Add the pasta and adjust the consistency of the sauce with more pasta water, if necessary. Season with nutmeg, salt and pepper then garnish with remaining sage. 6 - Enjoy with sparkling red wines like Sangue di Giuda or Lambrusco di Sorbara.  Serves 4