A hearty and rustic pasta which makes the most of tasty Tuscan sausage. Follow our guest, Sara Grazia, in the new trend of making sausages at home or buy them from your local butcher.






Skill level

Average: 2.8 (22 votes)


  • 40 g butter
  • 300 g Tuscan sausages
  • ½ cup chopped walnuts
  • 250 ml (1 cup) cream
  • freshly cracked black pepper
  • 375 g penne pasta
  • freshly grated Parmigiano-Reggiano to garnish
  • fresh chopped Italian parsley, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Bring a large saucepan of salted water to the boil.

Melt the butter in a large frying pan over medium heat. Squeeze the sausage filling from the casings into small pieces. Slowly cook the sausages. When they are light brown, add the cream and freshly cracked pepper.

Meanwhile, cook the pasta for 8 minutes, or until al dente. Drain, reserving some of the pasta cooking water. Add the pasta to the sausage sauce and 2 tbsp pasta water. Add the walnuts and toss together well. Serve in warm pasta bowls.

Garnish with freshly grated Parmigiano and scatter with parsley.


Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.