Nutty Broken Spaghetti-sotto

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup walnuts
• 2 tablespoons butter, divided
• 1 tablespoon extra virgin olive oil, evoo
• 1 small onion, chopped small
• 1/2 lb cremini mushroom, sliced
• 2 garlic cloves, grated
• 1 lb spaghetti, broken into bite-size pieces
• 1/2 cup wine
• 4 cups chicken stock (or broth) or 4 cups vegetable stock (or broth)
• 10 leaves sage, sliced
• 1 cup gorgonzola, crumbles, divided
• salt and pepper

Recipe

• 1 preheat oven to 325.
• 2 place walnuts on a baking sheet and transfer to the oven to toast them up, about 10-12 minutes (your nose will know when they are done).
• 3 in a medium-size skillet over medium heat, melt 1 tbsp of butter with the evoo. add the onions and cook until tender about 2-3 minutes.
• 4 add the mushrooms and garlic and brown about 4 minutes.
• 5 add the spaghetti and toast until golden brown, about 5 minutes.
• 6 season with salt and pepper then stire in the wine.
• 7 stir continuously as it absorbs then add in a ladleful of stock. keep stirring as that aborbs. continue the process untl the spaghetti is tender and cooked through.
• 8 to finish, stir in the sage, remaining tablespoon of butter and half of the gorganzola. garnish each portion with more gorgonzola crumbles and toasted walnuts.