Jamie Oliver Christmas Pasta

Look, I didn’t plan to cook anything special. It was one of those odd Christmas in-between days — too early for New Year’s, too late to still be calling it festive, and the fridge was chaos. One lone sausage. A rasher of bacon. Chestnuts I forgot we even bought. No proper pasta, just a few fresh lasagne sheets leftover from “good intentions.” And yet… somehow, this turned into something kinda brilliant?

This one-pan pasta is cosy, rich in that wintery, sausage-sizzling kind of way. You cut up the lasagne sheets into wonky little snowflakes, toss them straight into the pan, and cook it all like a risotto but without the drama. The chestnuts give it this soft bite that weirdly works. Add some grated Parmesan and a tiny kiss of nutmeg on top — suddenly you’re eating something that tastes way fancier than it has any right to.

Why You’ll Love It

• Done in 20 minutes, one pan, barely thinking
• Uses up all your Christmas leftovers (and I mean all)
• Nutmeg + chestnut + sausage = legit flavour bomb
• You cook the pasta in the sauce — less mess
• It’s not pretty, but it feels luxurious
• No cream, no fuss, no problem

Ingredients

• 125g fresh lasagne sheets
• 1 pork sausage (just one — trust me)
• 1 rasher smoked streaky bacon
• ¼ small red onion
• 1 sprig of sage
• 15g Parmesan cheese
• Olive oil
• 5 vac-packed chestnuts
• Whole nutmeg, for grating
• (Optional) Extra virgin olive oil to finish

How to Make It

Chop your pasta like a child with scissors:

Cut your lasagne sheets into whatever festive shapes you like. Stars, ribbons, little triangles — no rules. Tear up the offcuts, too.

Sizzle the meat:

Squeeze the sausage into rough little balls, slice your bacon, then fry both in olive oil over medium heat till golden.

Build the base:

Add sliced onion and sage to the pan. Crumble in your chestnuts. Cook for about 2 minutes, just enough to soften and get everything talking.

Pasta in, water on:

Toss in the pasta shapes, then pour in just enough boiling water to cover it (about 300ml). Stir and let it bubble away, absorbing water and getting silky — about 4 minutes.

Final stir + cheese therapy:

Once the pasta’s tender and saucy (but not soupy), kill the heat. Stir in Parmesan and season. Nutmeg goes in now — just a light grating.

Serve like you mean it:

Splash of good olive oil on top if you’ve got it. More cheese. Maybe a few extra sage leaves if you’re feeling that level of put-together.

Common Mistakes and How to Dodge Them

My sauce got too thick or dry.
Just add another splash of water — it’s not a crime. You’re cooking pasta like risotto here.

Did I overcook the pasta?
Maybe. It happens fast when you’re not using dried. Aim for soft but still with a bite.

The chestnuts turned mushy.
That’s okay! Some pieces will break down and help thicken the sauce. It’s part of the magic.

Not enough sausage flavour?
Use a good one, or add a pinch of fennel or chilli flakes to boost it next time.

Forgot the nutmeg.
Honestly? It’s optional. But it does lift the whole thing in a very “quiet Christmas luxury” kind of way.

Storage and Reheating

Fridge:
Yep — store leftovers for up to 2 days. It actually tastes better the next day.

Microwave:
Totally fine. Just add a spoon of water before reheating and stir halfway.

Stovetop:
Bit nicer this way. Toss it in a pan with a splash of water or broth, low heat, gentle stir.

Freezer?
Eh, not ideal. The pasta might go weird. Eat it now while it’s glorious.

Frequently Asked Questions

Can I use regular pasta?
Sure. Short shapes work best. Just boil separately and mix into the sauce after.

No chestnuts — what else?
Skip them, or sub with walnuts or even breadcrumbs toasted in butter. Texture matters.

Can I make it veggie?
Yes, swap sausage for veggie mince or mushrooms. Still good.

What about cream?
Don’t need it. The starch from the pasta water plus cheese = creamy enough.

Nutrition Facts (Per Serving)

• Calories: 430 kcal
• Fat: 22g
• Carbs: 38g
• Protein: 19g
• Sodium: 480mg
• Sugar: 3g