Pasta with lamb and chestnut ragù
- Energy Kcal 656
- Carbohydrates g 79.5
- of which sugars g 10.9
- Protein g 45.1
- Fats g 17.2
- of which saturated fat g 5.97
- Fiber g 15.3
- Cholesterol mg 129
- Sodium mg 550
- Difficulty: Average
- Prep time: 25 min
- Cook time: 60 min
- Serving: 4
- Cost: High
PRESENTATION
When those chilly months roll around in Central and Northern Italy, there’s really nothing more comforting than a bowl of lamb ragu pasta. So, so good. It’s got these tender lamb pieces—hand-chopped for that extra special touch. Plus, the warming combo of slow-cooked lamb and chestnuts—seriously good staples in Italian winter cuisine—brings out this sweet and kinda creamy vibe. And you know what? A hint of ginger sneaks in there with a light kick. Totally unexpected in traditional Italian recipes.
The result? A lamb and chestnut ragu that just wraps around the pasta with this rich, silky sauce, helped along by a bit of fresh cream. Regions like Umbria and Tuscany are famous for these meals, no question. Each bite seems made to keep you warm on those cold evenings. And here's the thing, in the world of pasta with lamb and chestnuts, enthusiasts love to tweak the details. Short pasta shapes like rigatoni or pappardelle—great choices. They hold the sauce perfectly.
The aromatic ginger adds just enough zest. Gives it an edge without drowning out the earthy flavors of the chestnuts and lamb. It really sets this dish apart from the classic lamb ragu. People just love how the sauce turns creamy, clinging to the pasta with those little bits of golden chestnut in every forkful. Really, it’s a hearty lamb pasta dish that pairs beautifully with a glass of red wine—and some crusty bread, too.
Each bite offers that really, really nice mix of tender meat, creamy sauce, and a hint of sweetness from the chestnuts. Pretty much everything you want. For anyone who digs autumn pasta recipes, lamb ragu pasta with chestnuts has got that Italian comfort, complete with a twist that makes it super special. Whether you’re looking to impress dinner guests or just craving a cozy meal at home, this dish brings some genuine Italian warmth to your table.
You might also like:
- INGREDIENTS
- 5-grain Pennette Rigate pasta 3 ¾ cups (320 g)
- Lamb 1.5 lbs (680 g) - loin
- Chestnuts 1.67 cups (250 g)
- Celery 1 cup (100 g)
- Leeks 3.2 oz (90 g)
- Fresh liquid cream 0.4 cup (100 g)
- Rose wine 0.7 oz (20 g)
- Fresh ginger 1 ¾ tbsp (10 g)
- Saffron 1 bag
- Thyme to taste - (abundant)
- Extra virgin olive oil to taste
- Black pepper to taste
- Fine salt to taste
How to prepare Pasta with lamb and chestnut ragù
To prepare pasta with lamb and chestnut ragù, score the chestnuts 1, place them on a baking sheet lined with parchment paper 2, and bake them in a preheated static oven at 356°F for about 30 minutes. Once the chestnuts are cooked 3,
remove the outer shell and set them aside (4-5). Work on the lamb loin carefully removing the meat 6,
then further cut it into small pieces 7. Peel and chop the fresh ginger 8, then peel the leek and cut it into thin rings 9
and coarsely chop it 10. Also cut the celery stalk into small cubes 11. Place some water in a large pot for cooking the pasta. Once boiling, add salt. Meanwhile, in a large saucepan, pour a drizzle of olive oil, add the leek 12,
the celery 13, the ginger 14 and sauté everything briefly over low heat. Raise the heat, add the lamb meat 15,
and sauté well, stirring occasionally. After about 5 minutes, also add the coarsely crumbled chestnuts 17; after a couple of minutes, deglaze everything with rosé wine 18 and let the alcohol evaporate.
Then lower the heat while still sautéing everything, stirring occasionally: cook for about 10-15 minutes. Salt and pepper 19, then add the thyme leaves 20 and add the fresh cream 21.
Mix and also add the powdered saffron (22-23). After about 5 minutes, you can turn off the heat; your sauce is ready. Cook the pasta, keeping it slightly undercooked by about a couple of minutes less than indicated on the package 24, as you will finish cooking it with the ragù.
Then drain the pasta directly into the saucepan 25, add a couple of ladles of cooking water to keep it creamy, briefly stir your pasta 26 and serve it very hot 27, if you wish, with another grind of black pepper and more thyme to taste!