4 cups Apples, Roughly chopped, about 2 large apples
1/4 teaspoon Cinnamon
4 ounces Goat Cheese, About 1/2 cup packed
1/2 teaspoon Crushed Red Pepper Flakes
Salt and Pepper
minced Fresh Sage, For garnish
Preheat your oven to 400°F and line a small baking sheet with parchment paper. Spread the walnuts evenly into the prepared baking sheet and place into the heated oven until lightly golden brown, about 5 minutes. Set aside.
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add in the garlic and cook until light brown, just a minute or so. Add in the chicken sausage and cook until golden brown and caramelized. Transfer to a small plate and cover with tinfoil to keep warm.
While the sausage cooks, place the butter in a small saucepan set on medium heat. Cook the butter, swirling the pan frequently to ensure it is melting evenly, until it is lightly golden brown and “nutty” smelling. Strain the browned butter into a small bowl to remove any of the dark spots, and then transfer the butter into the pan that the sausage was cooked in.
Add the chopped apples and cinnamon into the butter and cook on med heat until soft and fork tender, about 10-15 minutes, stirring frequently.
In a separate, medium bowl whisk together the eggs, goat cheese, red pepper flakes and a little bit of salt and pepper until smooth and creamy.
Once the pasta is cooked, drain the water and transfer it back into the pot. Add in the goat cheese mixture and stir quickly to coat the pasta in the sauce. Then, add in the apples and sliced sausage, mixing well to ensure everything is evenly distributed.