Pasta with Fontina and Walnuts
“The discovery of a new dish does more for human happiness than the discovery of a new star.”
~~Anthelme Brillat-Savarin, The Physiology of Taste
Pasta with Fontina, walnuts and sausage
6-8 oz. of Fontina, grated
1 cup of walnuts
1 cup of white wine (whatever you’re drinking…)
6 Italian sausage links
1 lb. of short pasta
2 tablespoons of grated parmigiano
You may use a combination of fennel, sweet or hot sausages. I found some interesting sausage in Tony Caputo’s Market and Deli in Salt Lake City so I bought 6 links: two Barolo, two Porcini mushrooms and cheese and two Calabrese. I also bought the Fontina.
Skin and fry the meat in a large fry pan
When well cooked, add the vino
In a large warmed serving bowl disperse ½ of the grated Fontina, ½ cup of the walnuts, and ½ of the sausage and wine.
Add the hot drained pasta to this and top with the rest of the ingredients.
Mix well and serve
Another way to make this dish is the way I ate it in Val D’Aosta, and that’s with added cauliflower! Heavy yes, but delish and filling on a cold night.
A good idea to have a Grappa afterward to digest it!