1/4 cup extra virgin olive oil
220g sweet Italian sausage, casings removed
1/2 cup California walnuts, finely chopped
2 cloves garlic, minced
2 small pinches red pepper flakes
1 cup chicken stock
1 tablespoon white wine vinegar
1 tablespoon butter
Kosher salt to taste
1/2 cup thinly sliced green onions
1/2 cup grated Parmesan cheese
- While pasta is cooking, heat oil in a very large skillet over medium-high heat. Add sausage and break into small pieces with the back of a spoon. When sausage is almost fully cooked, add walnuts. Cook for a few minutes more or until sausage is cooked and walnuts are toasted and fragrant. Stir in garlic and red pepper flakes.
2. Add stock and vinegar; cook until at least the half of the liquid has cooked off and sauce is thickened. Stir in butter and season with salt and pepper. Set aside while pasta is cooking.
3. Bring a large pot of liberally salted water to a boil. Add pasta and cook according to package directions to al dente. Set aside a small amount of pasta cooking water then drain pasta. Place in skillet with walnut mixture adding a small amount of pasta water. Toss well cook for a few minutes more.
4. Season with salt and toss with green onions and half the cheese. Place in 4 pasta bowls and garnish with remaining cheese.