| | Directions |
- Bring 8 quarts salted water to a boil in a stockpot; add penne and cook for 8 minutes.
- Meanwhile, brown sausage in a 12 inch skillet over medium heat; drain.
- Add butter, red pepper flakes, garlic and walnuts to the skillet; cook, stirring occasionally, for 5 minutes over medium heat.
- Add green beans to pasta for the last minute of cooking; drain and return pasta to stockpot.
- Pour sausage mixture over pasta and stir in salt, pepper, and Gorgonzola.
- Place pasta into a large serving bowl and sprinkle Parmigiano over the top.
|
|
|
Servings: 6
|  | | Ingredients | | - | | 1 pound whole wheat penne |
| - | | 1 pound Premio Hot Italian Sausage Meat |
| - | | 1 tablespoon sweet butter |
| - | | 1/4 teaspoon red pepper flakes |
| - | | 4 cloves garlic, minced |
| - | | 2/3 cup walnuts - chopped |
| - | | 1 cup French-cut green beans |
| - | | 1 teaspoon kosher salt |
| - | | 1/2 teaspoon freshly ground black pepper |
| - | | 1/2 cup crumbled Gorgonzola |
| - | | 1 cup freshly grated Parmigiano |
| |
| |
