6 tablespoons (90 mL) Country Crock® Original Spread, divided
5 Italian sausages, casings removed
3 garlic cloves
1 cup (240 mL) hot chicken stock
1 bunch broccolini, trimmed and roughly chopped
1 teaspoon (5 mL) red pepper flakes
Salt and black pepper, to taste
1/2 cup (125 mL) toasted bread crumbs
Parmesan, grated, for serving, plus 1/2 cup (125 mL) for sauce
Preheat the oven to 300°F (150°C). Spread walnuts on a baking tray, and toast until golden, 5 to 7 minutes. Cool completely. Roughly chop and set aside.
Bring a large pot of salted water to a boil. Add the cavatappi and cook according to the package instructions. Meanwhile, in a large skillet, heat 1 tablespoon (15 mL) of Country Crock® Original Spread over medium-high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Remove some of the fat from the skillet. Reduce the heat to medium and add the garlic; cook for another minute.
To the skillet, add 4 tablespoons (60 mL) of Country Crock® Original Spread, chicken broth, broccolini, salt, and red pepper flakes. Cook, stirring frequently, until the broccolini is tender for about 3-4 minutes. Stir in the Country Crock® Original Spread until it’s all melted and simmer for a few minutes to let the sauce reduce.
Melt the remaining 1 tablespoon (15 mL) of Country Crock® Original Spread in a small skillet over medium-low heat. As soon as the butter is melted and frothy, stir in the breadcrumbs. Continue stirring until the crumbs are evenly crisp and golden brown.
Drain the pasta well and place it back in the pot. Add the sausage and broccolini mixture, and half of the cheese. Toss to blend. Transfer to a serving platter or individual bowls and top with the remaining grated cheese, breadcrumbs, and toasted walnuts.