Bring a large pot of water to boil for the pasta. Keep it covered, because it will heat up faster. Put in a tablespoon or two of salt when it comes to a boil.

Heat the olive oil in a large skillet, and sauté the red onion for 6-7 minutes over low heat. Add the optional garlic and sauté for another minute.

Add the sliced sausage and cook for just a minute. Add the grapes, followed by the wine and vegetable stock.

The torchiette will take about 7 minutes to cook, so add it about 8 minutes before you want to eat.

Reserve 1/2 cup pasta water before you drain the pasta into a colander. Put the drained pasta back in the hot pasta pot, add about half of the pasta water, along with the parmesan. Stir, and add 1/2 of the gorgonzola. Look at the consistency of the pasta and taste it, adding more pasta water if you need to thin it or a little more parmesan for oomph.

Plate the pasta and add more gorgonzola, sprinkle walnuts on top, and a healthy dose of freshly ground black pepper.