In a large skillet over medium heat cook the sausage. Break meat into crumbles with your spatula. When finished cooking, remove sausage to a paper towel lined plate. Set aside. (Leave skillet on the stove for later use.)

Next, in a large pot of salted boiling water cook the pasta until firm to the bite. (Al dente)

In the meantime, into the large skillet, add olive oil, lettuce and shallots. Sauté for 5 minutes or more, until liquid is evaporated.

When the pasta is cooked, reserve one cup of cooking liquid, and drain.

Place pasta back in the pot, add the sausage, gorgonzola, lettuce, shallots and walnuts. Pour 1/2 – 1 cup reserved cooking liquid, salt and pepper.

Serve warm with a drizzle of of olive oil and grated Parmesan cheese.