RIGATONI OR PASTA OF CHOICE
SPICY ITALIAN SAUSAGE
YELLOW ONION & CREMINI MUSHROOMS
GARLIC & CRUSHED RED CHILI FLAKES
DRY MARSALA WINE
KOSHER SALT & GROUND BLACK PEPPER
Bring a large pot of water to boil & generously salt the water. Add pasta & cook to al dente. Reserve 1 cup of starchy pasta water, drain & set aside.
Add the walnuts to a medium skillet over medium heat. Toast for 3-4 minutes until fragrant being careful not to burn. Transfer to a plate & set aside.
To the same skillet used to toast the walnuts, add 1 tbsp of olive oil & increase heat to medium-high. Add Italian sausage & cook 5-6 minutes until browned & rendered, breaking the sausage up into bite-sized pieces as it cooks. Once browned transfer to a plate & set aside.
If needed, add 1 more tbsp of olive oil to the skillet. Add yellow onion, cremini mushrooms then season with kosher salt & ground black pepper. Cook until onions and mushrooms begin to caramelize - about 8-10 minutes. Then stir in garlic & crushed red chili flakes for another minute until fragrant.
Deglaze the pan by slowly pouring in marsala wine & chicken stock. Use a wooden spoon to scrape up any browned bits on the bottom of the pan. Add in browned sausage & toasted walnuts, stir to combine. Bring everything to a simmer then add heavy cream & grated parmesan. Cook 3-4 minutes until well combined.
Add the drained pasta to the skillet & toss in the sauce to coat. If too thick, add reserved pasta water or if too loose add a handful of extra parmesan cheese. Cook another 1-2 minutes for a cohesive dish & serve!