Description
This Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage is a cozy and flavorful dish perfect for chilly evenings. It features tender Italian sausage meatballs, caramelized mushrooms, crispy fried sage, toasted walnuts, and a creamy sauce tossed with short-cut pasta, delivering a comforting and satisfying meal with layers of savory and nutty flavors.
Ingredients
Scale
Sausage 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
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 meat from its casing and shape it into small, even-sized meatballs. Heat a generous amount of extra virgin olive oil in a skillet over medium heat and fry the meatballs until they are browned on all sides, crisp, and fully cooked through. Once cooked, transfer them to a plate and set aside.
- Cook Pasta and Sage: Bring a large pot of salted water to a boil and cook the dried short-cut pasta according to the package instructions until al dente. Reserve some pasta water, then drain the pasta. In the same skillet used for meatballs, add a little olive oil and fry the fresh sage leaves over medium heat until they become crispy and fragrant. Remove the sage leaves and set them aside on paper towels to drain excess oil.
- Caramelize Mushrooms: In the skillet, add butter and let it melt over medium heat. Add the sliced mushrooms along with fresh thyme leaves, chopped garlic, salt, and pepper. Sauté the mixture for 5–7 minutes, stirring occasionally, until the mushrooms are nicely caramelized, tender, and aromatic.
- Finish the Dish: Pour the half and half or heavy cream into the skillet with the caramelized mushrooms and stir well to combine, creating a creamy sauce. Add the cooked pasta, browned sausage meatballs, and chopped fresh parsley to the skillet. Toss everything together thoroughly, adjusting the consistency of the sauce by adding reserved pasta water a little at a time until you reach the desired creaminess.
- Serve: Transfer the pasta mixture to a serving bowl. Garnish with the crispy fried sage leaves, toasted walnuts, and shaved parmesan or romano cheese for a lovely finish. Serve immediately while warm and enjoy this comforting winter meal.
Notes
- Use a mixture of wild mushrooms for deeper flavor and texture variations.
- To toast walnuts, place them in a dry pan over medium heat and stir frequently until fragrant and lightly browned, about 3-5 minutes.
- If you prefer a richer sauce, opt for heavy cream instead of half and half.
- Reserve some pasta water carefully as it helps to loosen and bind the sauce perfectly.
- For a vegetarian version, omit the sausage and add more mushrooms or plant-based meatballs.
