Salsa di Noci, or walnut sauce, is a simple and flavorful recipe that can turn into a satisfying meal in under 30 minutes. This Ligurian walnut sauce pairs beautifully with many pasta shapes — spaghetti or linguine work especially well — but feel free to use your favorite pasta.
This walnut sauce is also excellent with gnocchi, ravioli, or other filled pastas. In Liguria it’s traditionally served with pansotti (ravioli filled with bitter greens). If you enjoy making homemade ravioli, a filling of spinach, kale, endive and a hard cheese like Parmigiano-Reggiano or pecorino would be delicious.
Salsa di noci is versatile and easy to adapt to taste. The following recipe is based on the version from A Thousand Days in Venice by Marlena De Blasi and has become a go-to for quick weeknight dinners.
Recipe ingredients
- Walnuts. Use shelled walnuts for this recipe. Lightly toasting them will deepen the flavor if you prefer.
- Moscato. A sweet white wine like Moscato complements the sauce nicely, though a dry white wine can be substituted.
- Cream. Heavy cream gives richness; milk can be used for a lighter version.
How to make it
- Bring a large pot of water to a boil, salt generously (about 2 Tbsp kosher salt per gallon) and cook the pasta to al dente. Reserve 1 cup of pasta water before draining.
- Grate Parmigiano-Reggiano; the sauce uses 1/4 cup grated, but have extra for serving.
- Chop fresh parsley and set aside for garnish.
- In a blender combine 2 cups shelled walnuts, 1/4 cup Moscato, 1/4 cup heavy cream, 1/4 cup Parmigiano-Reggiano, 1 clove garlic, 1 tsp kosher salt, 1/4 tsp black pepper and 1/4 cup extra virgin olive oil. Blend until smooth. If the mixture is too thick to blend, add a few tablespoons of water or a bit more olive oil to achieve a creamy, spreadable consistency.
- Transfer the walnut sauce to a bowl and taste for seasoning, adjusting salt and pepper as needed. The blended sauce will be fairly thick.
- Return the drained pasta to a clean pan set over medium heat and add a couple of tablespoons of reserved pasta water.
- Add the walnut sauce to the pasta and toss or stir to coat. Cook 1–2 minutes, adding more pasta water a little at a time if the sauce is too thick; you want it to cling to the pasta in a silky coating.
- Remove from the heat, taste and adjust seasoning. Stir in the chopped parsley if using. Serve with extra grated Parmigiano-Reggiano and a crack of black pepper. Enjoy.
Recipe tip
When a concentrated sauce is combined with a pound of pasta, the overall seasoning often needs a final adjustment. Always salt the pasta water (about 2 Tbsp kosher salt per gallon) and taste the finished dish before serving. Add more salt, pepper, or cheese as needed to achieve balanced flavor.
More great pasta recipes
If you love creamy, comforting pastas, try these other recipes.
- Pappardelle Bolognese
- Italian Sausage Pasta with Cream Sauce
- Garlic Mushroom Pasta
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Walnut Sauce Pasta
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Ingredients
- 1 pound pasta
- 2 cups shelled walnuts
- 1/4 cup Moscato white wine
- 1/4 cup heavy cream
- 1/4 cup extra virgin olive oil
- 1 clove garlic
- 1/4 cup Parmigiano Reggiano
- 1 cup pasta water, reserved
- 1/4 cup tap water (optional for blending)
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 cup parsley, chopped (optional)
Instructions
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Cook pasta in salted water to al dente, about 1 minute less than the package recommends. Reserve 1 cup of pasta water before draining.
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Blend 2 cups walnuts, 1/4 cup Moscato, 1/4 cup cream, 1/4 cup grated Parmigiano-Reggiano, 1 clove garlic, 1 tsp kosher salt, 1/4 tsp black pepper and 1/4 cup extra virgin olive oil until smooth. If needed, add a little water or extra oil to help the blender process the mixture.
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Return the drained pasta to a clean pan, add about 2 ounces of reserved pasta water, and set over medium heat. Add the walnut sauce and toss to coat, adding more pasta water as necessary to reach a silky consistency. Cook 1–2 minutes to marry the flavors.
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Remove from heat, taste and adjust salt, pepper, or cheese. Stir in parsley if desired and serve with extra Parmigiano-Reggiano and black pepper. Buon appetito!
Notes
- Taste and adjust seasoning after combining the sauce with the pasta.
- Reserve plenty of pasta water — it helps keep the pasta glossy and prevents drying out.
- Serve with extra Parmigiano-Reggiano for finishing.
- The walnut sauce will keep in the refrigerator for up to 5 days.
Nutrition
Nutrition information is approximate and provided for guidance only.