By Stefano Manfredi

Mezzemaniche literally means “short sleeves” and refers mostly to short sleeved shirts. But when applied to pasta it is a large format type resembling a wide but shortened tube that is used with robust sauces.

Ingredients

100ml extra virgin olive oil
1 leek, cleaned and washed
2 cloves garlic
250g roasted chestnuts, roughly chopped
10g dried porcini
400ml Italian peeled tomatoes
3 Italian pork sausages, meat removed from casings
Salt
Freshly ground black pepper
Half cup roughly chopped parsley
500g mezzemaniche pasta
80g freshly grated Pecorino
4 raw peeled chestnuts, grated

Method

Cut the leek into fine slices. Mince the garlic and set aside. Soak the porcini in half a cup of cold water for 20 minutes then discard liquid. Roughly chop them. Meanwhile, in a wide pan, heat olive oil over medium heat. Add leeks and garlic and lightly fry for 2 minutes. Add the chopped chestnuts and porcini and keep stirring, for another minute. Add the tomatoes, stir well, bring to the boil then turn down to a simmer. Add the pork sausage meat and parsley and keep simmering for 15 minutes. Turn off the heat and season to taste with salt and pepper. Cook the mezzemaniche in plenty of boiling salted water. Once cooked, drain and toss with the sauce and pecorino. Place on serving plates and finish with grated raw chestnuts. Serves 4-6 as a first course