This classic Italian pasta dish is a combination of walnuts, sausage and cream. It may seem like an odd flavor combination, but together they create a wonderfully savory and aromatic experience (not to mention a fantastic texture!).
To lighten things up you can replace some of the cream with cashew cream. As well, a handful of fresh herbs will add a light freshness that will balance out the heaviness of the sauce.
Cooking the nuts with the sausage infuses them with a rich flavor, and softens them. Make sure the nuts are chopped similar in size to what the crumbled sausage would be - this is the key to achieving the perfect texture in this dish.
- 1 lb GF Italian sweet sausage, casings removed
- 1 cup walnut halves, chopped
- ½ onion, finely chopped
- 2 cloves garlic, minced
- ¼ lb GF pancetta or bacon, finely chopped
- 2 Tbsp rosemary, chopped
- ¼ cup brandy or white wine
- 1 cup light cream*
- 2 Tbsp fresh sage, chopped
- ¼ cup fresh Italian parsley, chopped
- Boil pasta until done to your likeness.
- In a large skillet add sausage and walnuts, breaking up sausages as it cooks. Once browned, add onion, garlic, and pancetta, cooking until tender.
- Stir in brandy, once it reduces after about 30 seconds, stir in the cream and lower heat and let simmer and reduce slightly.
- If sauce thickens too much, stir in a bit of the pasta water. Add remaining fresh herbs and toss with pasta.