Sausage, salami and chestnut pasta bake recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp olive oil
• 2 fennel bulbs, finely sliced
• 2 garlic cloves, finely sliced
• 2 tbsp chopped fresh rosemary leaves
• 6 pork sausages
• 1 x 180g pack cooked whole chestnuts, roughly chopped
• 1 x 86g pack Italian Milano salami, roughly chopped
• 1 x 500g pack Taste the Difference casarecce pasta
• 20g butter
• 20g plain flour
• 300ml chicken stock (made using ½ stock pot)
• 300ml single cream
• 75g parmesan, grated
• pinch of ground nutmeg
• 75g ciabatta, cut into rough breadcrumbs