serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 40 g butter
- 300 g Tuscan sausages
- ½ cup chopped walnuts
- 250 ml (1 cup) cream
- freshly cracked black pepper
- 375 g penne pasta
- freshly grated Parmigiano-Reggiano to garnish
- fresh chopped Italian parsley, to garnish
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Bring a large saucepan of salted water to the boil.
Melt the butter in a large frying pan over medium heat. Squeeze the sausage filling from the casings into small pieces. Slowly cook the sausages. When they are light brown, add the cream and freshly cracked pepper.
Meanwhile, cook the pasta for 8 minutes, or until al dente. Drain, reserving some of the pasta cooking water. Add the pasta to the sausage sauce and 2 tbsp pasta water. Add the walnuts and toss together well. Serve in warm pasta bowls.
Garnish with freshly grated Parmigiano and scatter with parsley.
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
