1 large shallot minced 

4 cloves garlic 

6 oz blue cheese 

2 cups cream 

1 cup walnuts 

1 lb pasta of choice (I wanted penne, but only had spaghetti, and it worked great) 

Optional: fresh sage, sliced thinly.


DIRECTIONS
Heat oven to 350. Put walnuts on a baking sheet and cook for 10 minutes. Remove to cutting board and chop. Not too fine a chop, leave chunks.

At the same time, boil water in a big pot, heat oil in a large pan over medium heat. Cook pasta until al-dente (about 2 mins less than time on package).

Brown sausage over medium heat, breaking up until almost no pink showing.

Add shallot and garlic and cook 2-3 minutes until softened and fragrant.

Add cream and blue cheese to pan and bring to a boil. Turn heat down to medium-low, add sage, and stir frequently as sauce reduces.

Strain pasta, saving a cup of liquid. Put pasta in the cream sauce and continue cooking pasta a couple of minutes in the sauce. Add some of the cooking liquid a couple tablespoons at a time to create your preferred sauce consistency.

Serve portions in bowls, top generously with chopped walnuts.