Description
This Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage is a cozy and flavorful dish perfect for chilly days. It combines savory Italian sausage meatballs, caramelized mushrooms, crispy sage, and toasted walnuts tossed with al dente pasta in a creamy sauce — a comforting and hearty meal that’s easy to prepare in about 45 minutes.
Ingredients
Scale
Sausage Meatballs
- 8 oz. sweet Italian sausage
- Extra virgin olive oil (for frying)
Pasta and Sage
- 8 oz. dried short-cut pasta (such as farfalle or rigatoni)
- 1/4 cup fresh sage leaves
- Extra virgin olive oil (for frying sage)
- Salt (to taste, for pasta water and seasoning)
Mushroom Sauce
- 1 lb mushrooms (cremini, shiitake, oyster, or chanterelles)
- 2 tablespoons butter
- 1/2 teaspoon fresh thyme leaves
- 3 cloves garlic, chopped
- Salt and pepper (to taste)
- 1/2 cup half and half or heavy cream
Finishing Touches
- 1/2 cup toasted walnuts
- 2 tablespoons fresh parsley, chopped
- Shaved parmesan or romano cheese (for topping)
Instructions
- Form and Cook Sausage Meatballs: Remove the sausage from its casing and shape it into small meatballs. Heat a splash of olive oil in a skillet over medium heat. Fry the meatballs until they are browned on the outside, crisp, and cooked through. Once done, remove from the skillet and set aside.
- Cook Pasta and Sage: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain the pasta, reserving some of the pasta water for later. In the same skillet used for meatballs, heat olive oil and fry the fresh sage leaves until they become crispy. Remove the sage leaves and set aside.
- Caramelize Mushrooms: Add butter to the skillet and sauté the mushrooms along with fresh thyme, chopped garlic, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are caramelized and tender.
- Finish the Dish: Pour the half and half or heavy cream into the skillet with the caramelized mushrooms and stir to combine the flavors. Add the cooked pasta, sausage meatballs, and chopped fresh parsley. Toss everything together, adjusting the sauce consistency by adding some reserved pasta water as needed.
- Serve: Transfer the pasta mixture to a serving bowl. Top with the crispy fried sage leaves, toasted walnuts, and shaved parmesan or romano cheese. Serve immediately and enjoy a warming, flavorful dish perfect for winter evenings.
Notes
- You can substitute sweet Italian sausage with spicy if you prefer a bit of heat.
- Use a mix of mushroom varieties to add depth of flavor and texture.
- Reserve pasta water carefully; it helps to loosen the sauce and make it silky.
- For a richer creaminess, use heavy cream instead of half and half.
- To toast walnuts, place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 3-5 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
