Sage Chestnut Sauce is one of the most vintage Italian sauces, with chestnuts, pancetta, garlic and white wine, so move over tomato sauce!
Classic Italian Sage Chestnut Sauce
This classic sauce of brown butter, sage and chestnuts, a drizzle of white wine and a little salty pancetta is perfect for a simple pasta dish or to drizzle over another classic; rabbit!
You will fast discover this sauce to become an Autumn or Winter addition to your pasta, meat or meatless dishes.
Sage Chestnut Sauce
The first time I experimented with this sauce, it was to go over my Chocolate Chili Pasta. Undoubtably the flavors paired perfectly with the earthy heat of cacao and chilies.
I decided It was time this sauce carved out it’s own place on my blog for a variety of ways I intend to use it.
Easy To Grow Sage
This herb has become one of my favorite herbs to grow. Overall, I find the scent and flavor is beautiful. I have even found leaves still alive in the dead of winter.
Many of us know sage for its intense aromatic flavor and scent. We often think of sage, here in America, with Thanksgiving turkey dishes.
Since Italian cuisine uses sage in so many ways, I thought it was time we Americans discover its beautiful flavor in a versatile sauce.
Chestnuts – The Classic Mediterranean Nut
Who cares what part of Italy you think this sauce comes from, chestnuts, sage, pancetta are used all over Italy, in a variety of recipes.
If it is the season to buy fresh chestnuts in the market, you will need to roast them, and peel them.
I have learned (the hard way), to drop them in boiling water for a minute, then roast them on a baking sheet. They peel easier this way.
How To Buy Chestnuts
Regardless, chestnuts can be found in gourmet markets, already roasted and peeled. Occasionally I’ve found them in either an airtight pouch or a can, year round.
If buying chestnuts raw, they have a few steps to prepare them for recipes, but so worth the extra work.
Creamy Savory Chestnut Sauce
Overall, this sauce comes together in minutes, once the chestnuts are roasted. Your gourmet dinner will look like you’ve slaved away in the kitchen all day.
So you will still have plenty of time to get all dolled up without breaking a sweat when it’s time to final your dish!
What To Serve With Sage Chestnut Sauce
Since this sauce would be perfect to serve with leftover chicken or turkey, I thought it an idea sauce with Roasted Rabbit.
My recipe for Homemade Egg Pasta, stirred into the sauce, once it is prepared, is a traditional Italian way of enjoying this sauce.
Do you want something more extravagant? Definitely try your hand at making my Chocolate Chili Pasta to serve with it. It was the first dish I made to pair with this rich and very traditional sauce.
- Cutting board
- Chopping knife
- Measuring cup
- Measuring spoons
- Large saute pan
- Slotted spoon
- Stovetop or burner
- Half and half
- Dry white wine
- Fresh sage
- Pancetta or bacon
- Salt and pepper
- Chestnuts – either roasted and peeled at home or already roasted and peeled (a favorite of mine can be purchased on Amazon)
Sage Chestnut SauceCourse: SauceCuisine: MediterraneanDifficulty: Easy
A classic Italian sauce of brown butter, sage and chestnuts, a drizzle of white wine and the saltiness from pancetta.
Chestnuts – 1 1/2 cups, roasted, shelled and cut into quarters
Butter – 2 tbsp
Garlic – 3 cloves, crushed
Mascarpone – 8 oz.
Half and Half – 3/4 cup
Dry white wine – 1/2 cup
Fresh sage – 2 tbsp chopped, some whole for garnish
Pancetta or bacon – 1 cup, cooked and crumbled
Salt and pepper – to taste
- In a medium size sauté pan, melt the butter, toss in the garlic and chestnuts. Stir until chestnuts take on a golden color.
- Add the mascarpone, cream, wine, sage and seasoning. Fold gently until the mascarpone melts and the sauce becomes creamy.
- Fold in the pancetta. The sauce is now ready to use as you choose.