Start this recipe with the preparation of the pesto. Whiz together in a food processor all the nuts, Grana cheese, olive oil, garlic water and a pinch of salt into a creamy pesto. Chop the sausage into fine slices and cook in a non stick pan with a drop of olive oil, deglace with White wine. Next add the tomato sauce and chopped sun dried tomatoes, cook for a couple minutes. Stir in the pesto and Cream, stir well until sauce is combined. Cook the pasta until al dente, drain and add to the sauce, toss the pasta back on the fire adjusting sauce consistency if necessary with a little water from the boiling pasta water.