Nutty Broken Spaghetti-Sotto
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
Ingredients
- 1/2 cup walnuts
- 2 tablespoons butter, divided
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 1 small onions, chopped small
- 1/2 pound cremini mushrooms, sliced
- 2 garlic cloves, grated
- 1 pound spaghetti, broken into bite-sized pieces
- Salt and ground black pepper
- 1/2 cup white wine
- 4 cups chicken stock (use vegetable to make this dish vegetarian)
- 10 leaves of sage, sliced
- 1 cup gorgonzola crumbles, divided
Yield
Preparation
Preheat oven to 325F.
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).
In a medium-size skillet over medium heat, melt 1 tablespoon of butter with the EVOO. Add the onions and cook until tender, about 2-3 minutes.
Add mushrooms and garlic, and brown, about 4 minutes.
Add the spaghetti and toast until golden brown, about 5 minutes. Season with salt and ground black pepper then stir in the white wine. Stir continuously as it absorbs then add in a ladleful of stock. Keep stirring as that absorbs. Continue the process until the spaghetti is tender and cooked through.
To finish, stir in the sage, remaining tablespoon of butter and half the gorgonzola. Garnish each portion with more gorgonzola crumbles and some of the toasted walnuts.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
