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Cook the pasta in salted water and a splash of oil and leave it al dente.
Chop the sausages in small cubes and brown them over medium heat, remove the excess fat and reserve (the Polish or German style sausage is a very spicy sausage and adds a very rich flavor to this recipe)
Chop the apple with everything and skin in small cubes, sprinkle a few drops of lemon so that it does not rust and reserve.
Drain the pasta perfectly and add the sausage, the apple and the chili (reserve a little of the hot water in which the pasta was made)
Blend cream cheese, cream, sugar, cinnamon, onion, walnuts and sherry. Verify the consistency and add the amount of milk in a sufficient amount so that it is slightly refreshed. If you like more envinado aguada with more sherry instead of milk. Add salt and pepper and blend again so that everything is integrated.
Rectify the flavors of the sauce and if you consider necessary add a little more of some of the ingredients to intensify the flavor you prefer. Pass it to a saucepan and heat it but do not boil.
Add to the pasta a little of the water you reserved (just to moisturize and stick the sauce well) stir carefully and add the hot walnut sauce, mix again so that the whole cake bathes perfectly and ready.
Sprinkle with chopped parsley. Bon Appetite.
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