Penne with Walnuts & Italian Sausage

Menu PartEntree
Cuisine TypeItalian
Penne with Sausage and Walnuts

Chef Chris Crary

1 Kitchen

West Hollywood, Calif.

At 1 Kitchen in West Hollywood, Chef Chris Crary combines whole wheat penne with crunchy walnut pieces, spicy Italian sausage and carrots for a contrast in tastes, textures and colors. This rustic pasta dish is finished with a crisp topping of lemony panko bread crumbs mixed with finely chopped walnuts.



1 tbsp. olive oil

6 oz. spicy Italian sausage, removed from casing

4 oz. walnuts, quartered

1 spring onion, diced

2 carrots, diced

3 garlic cloves, thinly sliced

4 cups low-sodium chicken stock

8 oz. whole wheat penne

4 qt. boiling, salted water

Salt and pepper, to taste

Walnut panko topping

1 tbsp. butter

1 tsp. olive oil

¼ cup panko breadcrumbs

¼ cup finely chopped walnuts

1 tsp. grated lemon zest

Salt, to taste



1. For pasta, in large saute pan over medium heat, heat olive oil. Add sausage, breaking up pieces and stirring 5 minutes, or until browned and cooked through.

2. Stir in walnuts, onion, carrots and garlic; cook 3 minutes longer. Deglaze the pan with chicken stock and cook until reduced by half.

3. Meanwhile, cook the penne in boiling, salted water for 7 to 8 minutes or until cooked about three-quarters of the way through. Drain penne and add to sausage mixture in saute pan. Reduce heat and simmer 4 minutes longer.

4. For walnut panko topping, heat butter and olive oil in a separate saute pan over medium-high heat. Add panko and walnuts; saute, stirring constantly for 4 minutes until breadcrumbs turn a golden brown. Remove from heat and stir in lemon zest.

5. To serve, top pasta with breadcrumb mixture.

Photo courtesy of California Walnuts

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