Pasta with Sausage, Walnuts & Lirah Vincotto

Ingredients

• 500g fettucine, or other pasta of choice
• 2 cups walnuts
• 3 tablespoons breadcrumbs
• 500g good quality sausages, cooked and meat removed from casings
• 1/3 cup Lirah Vincotto
• 2 teaspoons Lirah Gourmet Aged Balsamic
• 4 tablespoons good quality olive oil
• Salt & freshly ground black pepper, to taste
• Parmesan cheese, freshly grated
• Parsley, finely chopped, to garnish

Method

1. Preheat oven to 180 degrees.
2. Spread walnuts over a baking paper lined tray and cook until toasted and aromatic. Cool.
3. Bring a large pot of salted water to the boil and cook pasta according to packet directions. Once cooked drain, reserving a cup of the pasta water to add later.
4. Meanwhile make the “sauce” by placing sausage meat, walnuts, breadcrumbs, olive oil, Lirah Vincotto & Aged Balsamic in a food processor. Pulse until just combined so that mixture keeps some texture. Season well.
5. Return drained pasta to the pot with the sausage and walnut mixture. Add half of the reserved pasta water and stir to create a “creamy” sauce. Add the extra pasta water if required.
6. Serve immediately with an extra drizzle of Lirah Vincotto, sprinkled the parmesan cheese and parsley and with crusty bread on the side.