This recipe for Chestnut and Sage Pappardelle captures the very essence of fall: nutty roasted chestnuts, earthy sage, and ribbons of pasta all bound together with golden browned butter. The combination is rustic yet refined, offering a dish that feels both comforting and sophisticated. Quick enough to prepare on a weeknight but impressive enough for a dinner party, it’s the kind of meal that invites everyone to slow down, savor the season, and enjoy flavors that are cozy, rich, and deeply satisfying.
INGREDIENTS:
12 oz pappardelle pasta (fresh or dried)
1 cup roasted chestnuts, roughly chopped
6 tablespoons unsalted butter
8–10 fresh sage leaves
½ cup grated Parmesan cheese
Salt and freshly ground black pepper
Optional: squeeze of lemon juice or splash of dry white wine
METHOD:
Cook pasta in salted boiling water until al dente. Reserve 1 cup of the pasta water.
In a large skillet, melt the butter over medium heat until it turns golden brown and nutty, about 3–4 minutes.
Add sage leaves and fry until crisp, 30 seconds. Remove a few for garnish.
Add chestnuts to the skillet, toss to coat, and season with salt and pepper.
Drain pasta and add to the skillet. Toss well, adding a splash of pasta water if needed for a silky sauce.
Finish with Parmesan and a squeeze of lemon. Garnish with fried sage leaves.
