Sausage Salami Chestnut Pasta Bake: A Delicious & Easy Recipe

Sausage salami chestnut pasta bake: just the name alone conjures up images of cozy evenings, crackling fireplaces, and the comforting aroma of a bubbling, cheesy masterpiece. Have you ever craved a dish that’s both hearty and sophisticated, rustic yet refined? Well, look no further! This isn’t just another pasta bake; it’s an experience, a culinary hug in a dish.

The beauty of a sausage salami chestnut pasta bake lies in its rich tapestry of flavors and textures. While pasta bakes, in general, have a long and storied history as a way to use up leftovers and feed a crowd, this particular combination draws inspiration from the robust flavors of Italian cuisine, particularly the regions known for their cured meats and love of chestnuts. Chestnuts, often associated with autumnal harvests and festive celebrations, add a unique sweetness and earthy depth that perfectly complements the savory sausage and salami.

People adore this dish for several reasons. First, it’s incredibly satisfying. The combination of pasta, meat, and cheese is a classic comfort food trifecta. Second, the addition of chestnuts elevates it beyond the ordinary, offering a delightful textural contrast and a subtle sweetness that balances the saltiness of the sausage and salami. Finally, it’s wonderfully convenient. You can assemble it ahead of time and bake it when you’re ready, making it perfect for busy weeknights or entertaining guests. Get ready to experience a symphony of flavors that will leave you wanting more!

this Recipe

Ingredients:

• For the Pasta:
• 1 pound pasta (penne, rigatoni, or your favorite shape)
• Water for boiling
• Salt for boiling
• For the Sausage and Salami:
• 1 pound Italian sausage (sweet or hot, casings removed)
• 8 ounces salami, thinly sliced and then chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• For the Chestnut Sauce:
• 1 cup cooked and peeled chestnuts, roughly chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese, plus more for topping
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• Salt and black pepper to taste
• 1/4 teaspoon nutmeg
• For the Cheese Topping:
• 8 ounces mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional)

Preparing the Sausage and Salami

1. Brown the Sausage: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. This usually takes about 7-10 minutes. Drain off any excess grease.
2. Sauté the Aromatics: Add the chopped onion to the skillet with the sausage. Cook until the onion is softened and translucent, about 5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Incorporate the Salami: Add the chopped salami to the skillet and cook for another 3-5 minutes, stirring occasionally, until it’s slightly crispy and has rendered some of its fat. This adds a wonderful depth of flavor to the dish.
4. Set Aside: Remove the sausage and salami mixture from the skillet and set aside in a bowl. You’ll add it back in later.

Making the Chestnut Sauce

1. Melt the Butter: In the same skillet (no need to wash it!), melt the butter over medium heat.
2. Create a Roux: Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms. This is called a roux, and it will help thicken the sauce.
3. Add the Cream and Broth: Gradually whisk in the heavy cream and chicken broth, making sure to smooth out any lumps. Bring the mixture to a simmer, stirring constantly.
4. Incorporate the Chestnuts: Add the chopped cooked chestnuts to the sauce. Stir well to combine.
5. Simmer and Thicken: Reduce the heat to low and simmer the sauce for about 10-15 minutes, stirring occasionally, until it has thickened slightly. The chestnuts will soften and release their flavor into the sauce.
6. Add Cheese and Seasoning: Stir in the grated Parmesan cheese. Season with salt, black pepper, and nutmeg to taste. Remember that the sausage and salami are already seasoned, so start with a small amount of salt and adjust as needed.
7. Blend for Smoothness (Optional): For a smoother sauce, you can use an immersion blender to blend the sauce until it’s creamy. Be careful when blending hot liquids! Alternatively, you can transfer the sauce to a regular blender, but make sure to vent the lid to prevent pressure buildup.

Cooking the Pasta

1. Boil the Water: Bring a large pot of salted water to a rolling boil. The salt is important for seasoning the pasta.
2. Cook the Pasta: Add the pasta to the boiling water and cook according to the package directions until al dente. Al dente means “to the tooth” in Italian, and it means the pasta should be firm to the bite.
3. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water can be used to adjust the consistency of the sauce later.
4. Drain the Pasta: Drain the pasta in a colander.

Assembling the Pasta Bake

1. Combine Pasta and Sauce: Add the drained pasta to the skillet with the chestnut sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
2. Add Sausage and Salami: Add the sausage and salami mixture back to the skillet with the pasta and sauce. Toss gently to combine.
3. Transfer to Baking Dish: Pour the pasta mixture into a greased 9×13 inch baking dish.
4. Add Cheese Topping: Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta bake.
5. Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the pasta bake is heated through.
6. Broil for Extra Color (Optional): For a more golden-brown and bubbly cheese topping, you can broil the pasta bake for the last 1-2 minutes of baking. Watch it carefully to prevent burning!
7. Rest and Serve: Remove the pasta bake from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh parsley, if desired.

Conclusion:

This Sausage Salami Chestnut Pasta Bake is more than just a meal; it’s an experience. It’s a symphony of savory flavors and comforting textures that will leave you wanting more. The robust sausage and salami provide a delightful meaty base, perfectly complemented by the earthy sweetness of the chestnuts. The creamy sauce binds everything together, creating a harmonious blend that’s both satisfying and sophisticated. Trust me, this isn’t your average pasta bake!

Why is this a must-try? Because it’s incredibly versatile, surprisingly easy to make, and delivers a flavor punch that will impress even the most discerning palates. It’s the kind of dish that’s perfect for a cozy weeknight dinner, a potluck gathering, or even a special occasion. The combination of ingredients is unique and memorable, setting it apart from the usual pasta fare. Plus, the aroma that fills your kitchen while it’s baking is simply divine!

Looking for serving suggestions? I love to serve this Sausage Salami Chestnut Pasta Bake with a simple side salad of mixed greens and a light vinaigrette to balance the richness of the dish. A crusty loaf of bread is also a must for soaking up all that delicious sauce. For a more substantial meal, you could add a side of roasted vegetables like broccoli or Brussels sprouts.

And the variations? Oh, the possibilities are endless! If you’re not a fan of chestnuts, you could substitute them with chopped walnuts or pecans for a different nutty flavor. For a spicier kick, add a pinch of red pepper flakes to the sauce or use spicy Italian sausage. You could also experiment with different types of cheese. Instead of mozzarella, try provolone or fontina for a richer, more complex flavor. If you’re feeling adventurous, add some chopped sun-dried tomatoes or artichoke hearts for an extra layer of flavor. For a vegetarian option, simply omit the sausage and salami and add more vegetables like mushrooms, zucchini, or bell peppers.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s sure to become a family favorite, and one that you’ll be proud to share with friends and loved ones. The combination of savory meats, earthy chestnuts, and creamy sauce is simply irresistible.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. This Sausage Salami Chestnut Pasta Bake is a guaranteed crowd-pleaser.

I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and how it turned out for you. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Don’t be shy – let me know what you think! Happy baking! I can’t wait to see your creations and hear all about your culinary adventures with this delicious and satisfying pasta bake. Remember to tag me in your photos on social media so I can see your beautiful dishes! Let’s spread the love for this amazing recipe!