My husband says I'm spoiling him when I prepare this recipe. Crunchy walnuts are a wonderful complement to the creamy sauce. You can serve this as an entree or side.—Cheryl Strahm, St. Louis, Missouri
Meanwhile, in a large skillet, saute onion in oil until tender. Add the walnuts, garlic, salt, pepper flakes and pepper; saute 1 minute longer. Remove from the heat.
Stir in brandy; cook over medium heat until liquid is evaporated. Stir in cream; bring to a gentle boil. Reduce heat; cook for 4-6 minutes or until slightly thickened, stirring occasionally.
Drain pasta; toss pasta and parsley with cream sauce. Garnish with cheese if desired.
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