Description
This Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage is a comforting and flavorful dish perfect for chilly days. Featuring savory Italian sausage meatballs, caramelized mushrooms, crispy sage leaves, and a creamy sauce, it’s topped with crunchy toasted walnuts and shaved parmesan for an irresistible combination.
Ingredients
Scale
Meatballs
- 8 oz. sweet Italian sausage
- Extra virgin olive oil, for frying
Pasta & 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
Mushroom Sauce
- 2 tablespoons butter
- 1 lb mushrooms (such as cremini, shiitake, oyster, or chanterelles), sliced
- 1/2 teaspoon fresh thyme leaves
- 3 cloves garlic, chopped
- Salt and pepper to taste
- 1/2 cup half and half or heavy cream
Toppings & Garnish
- 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 generous amount of olive oil in a skillet over medium heat. Add the meatballs and fry them, turning occasionally, until they are browned, crisp on the outside, and fully cooked through. Once done, set them aside on a plate.
- Cook Pasta and Sage: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving some of the pasta cooking water. In the same skillet used for the meatballs, heat a small amount of olive oil and fry the fresh sage leaves until they become crispy. Remove the sage leaves and set aside.
- Caramelize Mushrooms: To the skillet, add butter and allow it to melt. Add the sliced mushrooms along with fresh thyme leaves, chopped garlic, salt, and pepper. Sauté the mushrooms for about 5 to 7 minutes, stirring occasionally, until they are caramelized and tender, developing a rich, deep flavor.
- Finish the Dish: Pour the half and half or heavy cream into the skillet with the mushrooms and stir to combine. Add the cooked pasta and meatballs to the skillet, along with chopped fresh parsley. Toss everything together to coat the pasta and meatballs evenly in the sauce. Adjust the sauce consistency as needed by adding some of the reserved pasta water.
- Serve: Transfer the pasta mixture to a serving bowl or individual plates. Top with the crispy fried sage leaves, toasted walnuts for crunch, and generous shavings of parmesan or romano cheese. Serve immediately while warm and enjoy this cozy, flavorful meal.
Notes
- Use a mix of mushrooms for richer flavor and texture complexity.
- Reserve some pasta water to thin the sauce if needed.
- To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
- For a lighter version, substitute half and half with milk but keep cream for best richness.
- Italian sausage can vary in spice level; choose sweet or spicy based on preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
