100 g (3 1/2 oz) shop-bought cooked and peeled chestnuts, halved
400 g (13 oz) gnocchetti sardi pasta
75 ml (3 fl oz) double cream
salt and pepper
chopped flat-leaf parsley, to garnish
Heat the oil in a pan, add the sausages and cook over a medium heat until golden all over. Remove from the pan, cool slightly and cut into bite-sized pieces. Add the garlic, rosemary and tomato purée to the pan and cook for a couple of minutes, stirring continuously.
Pour over the wine and bubble until reduced by half. Add the stock, return the sausages to the pan, add the chestnuts and simmer for 20 minutes until the sausages are cooked.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Add the cream to the sausage sauce and season. Heat through, then stir into the pasta, adding a little cooking water if needed. Spoon into serving bowls and serve sprinkled with the parsley.