6 ounces Italian sausage (removed from casings), spicy
4 ounces California walnuts, quartered
1 spring onion, medium, diced
2 carrots, diced
3 cloves garlic, thinly sliced
4 cups chicken stock, low-sodium
1 tablespoon olive oil
Salt and pepper to taste
Walnut Panko Topping
1 tablespoon butter
1 teaspoon olive oil
1/4 cup California walnuts, finely chopped
1/4 cup panko breadcrumbs
1 teaspoon lemon zest
Salt to taste
Preparation
Sauté sausage in olive oil breaking up into pieces until it is cooked through and browned–about 5 minutes. Then add the walnuts, spring onion, carrots and garlic. Continue cooking for approximately 3 minutes. Next deglaze the pan with the chicken stock and reduce by half.
While the sausage mixture is cooking, begin cooking the whole-wheat penne. Place pasta in salted boiling water for 7 to 8 minutes. It should be cooked about 3/4 of the way, then add it to the sausage mixture and cook for another 4 minutes at a simmer.
Walnut Panko topping
In a sauté pan add the butter and olive oil on medium-high heat. Next add the walnut and panko. Saute while mixing constantly for about 4 minutes, until the panko breadcrumbs turn a golden brown.
Remove from heat, add the lemon zest and then top the pasta with the breadcrumb mixture.
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