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Pasta with Pork and Chestnut Ragù

Scott Phillips

Servings: 4 to 6

Roasted chestnuts, available at most supermarkets, add a low-key sweetness to the meaty sauce. Fresh rosemary adds its aromatic magic, making this hearty dish perfect for a cold winter night.


  • 2 Tbs. extra-virgin olive oil
  • 1 clove garlic, peeled and smashed
  • 1 small yellow onion, finely diced (about 1 cup)
  • Kosher salt
  • 1 lb. ground pork
  • 1/2 cup dry white wine
  • 2 cups Cheese Rind Broth
  • 1 bay leaf, preferably fresh
  • 1-1/4 cups coarsely chopped jarred roasted chestnuts (about 5 oz.)
  • 2 tsp. finely chopped fresh rosemary
  • Freshly ground black pepper
  • 10 to 12 oz. pasta, such as pappardelle or malfaldine
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 oz. finely grated Parmigiano-Reggiano or Grana Padano (1/2 cup)

Nutritional Information

  • Calories (kcal) : 510
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 60
  • Sodium (mg): 530
  • Carbohydrates (g): 51
  • Fiber (g): 0
  • Sugar (g): 4
  • Protein (g): 26


  • Heat the oil in a 12-inch straight-sided sauté pan or skillet over medium-low heat. add the garlic and cook, turning occasionally, until golden brown, 2 to 3 minutes. Discard the garlic. add the onion and 1/4 tsp. salt, and cook, stirring, until tender but not browned, 3 to 4 minutes.
  • Raise the heat to medium-high, and add the ground pork and 1/2 tsp. salt. Cook, stirring to break the meat into pieces, until lightly browned, 7 to 9 minutes. add the wine and cook until the pan is almost dry, 1 to 2 minutes. add 1 cup of the broth and the bay leaf, reduce the heat to low, and simmer until most of the liquid has evaporated, 10 to 15 minutes. Add the chestnuts and rosemary, and cook, stirring occasionally, until the flavors meld, 3 to 5 minutes more. remove the bay leaf. Season to taste with salt and pepper.
  • Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. add the pasta and 1/4 cup of the broth to the sauce, and toss well to coat. If the sauce looks dry, add more broth. Season to taste with salt and pepper. Toss with the parsley, and top with some of the grated cheese, passing the rest at the table.


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Reviews (1 review)

  • elcover | 03/26/2017

    I rarely make pasta but had to try this dish when I realized I had ground pork in my freezer and chestnuts in my pantry. What an incredible combination! The chestnuts add a very subtle and sweet flavor, and I've never met a pork dish I didn't like. I'm saving this recipe to make again when I need a pasta fix.

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