“Pigs in Blankets” Pasta

We’ve turned 3 British Christmas icons on their head in this Recipe Pack to be a little more speedy but just as delicious! You can also indulge in ‘Stuffing-style balls with parsnip chestnut mash and spiced apple sauce‘ and ‘Sprout and pancetta chow mein‘! 

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40 g diced pancetta
4 ea pork sausage(s)
2 tbsp vegetable oil
200 g dried pasta
10 g fresh sage
30 g hard Italian cheese
80 g cooked chestnuts

1 – Get the kettle on
Fill the kettle with water and put it on to boil – this will be for the pasta later.

2 – Squeeze
Tip 40g of pancetta into a large frying pan. Squeeze in the fillings from the casings of 4 sausages
and drizzle over 2 tbsp of vegetable oil.

3 – Render and fry
Place the pan over a medium heat and allow the fat to render from the meat. Fry for 6-8 minutes,
until golden and crisp, tossing and breaking the sausage meat up occasionally. Get on with the rest
of the dish in the next steps while you wait.

4 – Get the pasta on
Tip 200g of pasta into a medium saucepan, add a generous pinch of salt and cover with boiling
water from the kettle.

5 – Cook the pasta
Place the pan over a high heat and bring everything up to a boil. Cook for 8-10 minutes, until soft
but with a slight bite. Get on with the rest of the dish in the next steps while you wait.

6 – Prep the sage
Roll the leaves from 10g of sage up into a sausage shape and thinly slice it crossways into strips.

7 – Grate
Finely grate 30g of cheese and 80g of chestnuts into a small pile on the same board. Crack on with
a bit of washing up if you are still waiting for the pasta.

8 – Mix it all up
Use tongs or a slotted spoon to transfer the pasta straight from its cooking water into the pan with
the meat. Toss everything together over a medium heat with 75ml of the pasta’s cooking water.

9 – Add the cheese and chestnuts
Take the pan off the heat and mix through ¾ of the sage, cheese and chestnuts – we’ll save the
rest for garnish later. The sauce should coat the pasta in a glossy glaze. Add a splash of water if
things look a little thick, or return the pan to the stove for a minute if it looks a little loose. Season
to taste with salt and pepper.

10 – Serve
Divide the pasta between plates and top with the remaining sage, cheese and chestnuts. Tuck in!