If you’ve ever dreamed of an irresistible dinner that hits all the savory notes, this Walnuts & Crispy Sage pasta delivers with gusto! Picture silky noodles tangled in a creamy mushroom sauce, hearty sausage meatballs scattered throughout, and literally every forkful punctuated by pops of toasted walnuts and those iconic shards of sage, crisped to perfection. The marriage of textures and flavors here is pure delight: rich, earthy, nutty, and fresh. Whether you’re after a cozy weeknight treat or ready to impress friends at your next gathering, this dish is sure to steal the show.

Walnuts & Crispy Sage Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe is how a handful of top-notch ingredients come together for something unforgettable. Each element has a job: building flavor, adding bite, or just making sure the whole experience is a celebration of Walnuts & Crispy Sage.

Pasta (12 ounces): Choose tagliatelle, fettuccine, or penne—whatever pasta you adore will be a perfect canvas for our creamy, hearty sauce.
Italian Sausage (1 pound, casings removed): These become juicy little meatballs, packing every bite with savory flavor and a hint of spice.
Olive Oil (2 tablespoons, divided): For browning meatballs and frying sage leaves, contributing richness and depth.
Unsalted Butter (2 tablespoons): Elevates the sauce’s silkiness and is a must for those crispy sage leaves.
Fresh Sage Leaves (12): The heart of our crispy garnish—sage gets transformed in hot oil for flavor and crunch.
Cremini or Button Mushrooms (8 ounces, sliced): Earthy, meaty mushrooms add substance and a rustic feel.
Garlic (3 cloves, minced): Nothing beats garlic’s aroma for bringing the whole pan to life.
Chicken Broth (1/2 cup): Quickly deglazes the pan and picks up all those browned, tasty bits.
Heavy Cream (1/2 cup): Delivers rich creaminess to coat each strand of pasta—swap for half-and-half for a lighter touch.
Parmesan Cheese (1/2 cup grated, plus more for serving): Melts into the sauce for a cheesy finish and a must-have garnish.
Toasted Walnuts (1/2 cup, roughly chopped): The nutty crunch that defines Walnuts & Crispy Sage—don’t skip these!
Salt & Pepper: Essential to balance and highlight every other ingredient in the dish.

How to Make Walnuts & Crispy Sage

Step 1: Cook the Pasta

Start by bringing a large pot of generously salted water to a boil. Drop in your favorite pasta shape and cook it just until al dente, following the package directions. Right before draining, be sure to scoop out about half a cup of that starchy pasta water—this little trick will help bring the whole creamy sauce together beautifully.

Step 2: Make the Sausage Meatballs

While the pasta bubbles away, it’s time to turn Italian sausage into the most delightful, flavor-packed mini meatballs. Simply roll the sausage (casings removed) into small, 1-inch balls. In a large skillet set over medium heat, add one tablespoon of olive oil and cook the meatballs until browned on all sides and fully cooked through, about 7 to 8 minutes. Once done, transfer them to a plate and keep them warm for their grand return at the finish.

Step 3: Fry the Walnuts & Crispy Sage

In the same skillet, melt the butter along with the remaining tablespoon of olive oil. Once sizzling, add the fresh sage leaves and watch as they turn brilliantly crisp in under a minute—about 30 to 45 seconds does the trick. Scoop them out onto paper towels so they stay crunchy. For a deeply nutty flavor, toss in your chopped walnuts right after to toast them for a minute or two; this step guarantees the signature taste of Walnuts & Crispy Sage.

Step 4: Sauté the Mushrooms and Garlic

With all those sage-and-walnut aromas filling the kitchen, add your mushrooms to the skillet. Cook, stirring occasionally, until they’re deeply golden and just starting to release their juices—about 5 to 6 minutes. Add in the minced garlic and let it sizzle for one minute, just until fragrant. These two bring earthy depth and savory excitement to the final dish.

Step 5: Make the Silky Sauce

Pour in the chicken broth to deglaze the pan, scraping up every last browned bit—this is where the sauce really starts to sing. Reduce the heat and stir in the heavy cream, a generous handful of grated Parmesan, and some of that reserved pasta water. Let everything simmer together until you have a glossy, luscious sauce that clings to a spoon—and soon, your pasta.

Step 6: Bring It All Together

Add the drained pasta, sausage meatballs, and most of the toasted walnuts right into the skillet. Toss everything together so the pasta soaks up every drop of flavor. Season generously with salt and pepper to taste. Right before serving, scatter the crispy sage leaves and any remaining walnuts over each bowl, and finish with another flurry of Parmesan.

How to Serve Walnuts & Crispy Sage

Garnishes

To serve up the most irresistible plate of Walnut & Crispy Sage pasta, don’t skimp on those final touches. Sprinkle plenty of freshly grated Parmesan over each bowl. Arrange a crown of crispy sage leaves on top for that signature fragrant crunch, and add a little more freshly ground black pepper for extra zip. The contrast between the creamy sauce, crunchy nuts, and delicate sage is what sends this dish over the top.

Side Dishes

This pasta is hearty enough to shine on its own, but it plays nicely with a zippy arugula salad dressed in lemon, or some simple roasted veggies for color and balance. If you really want to spoil your crowd, serve with warm, crusty bread to mop up every drop of sauce—you’ll be glad you did!

Creative Ways to Present

Rustic family-style in a giant bowl? Absolutely! Or, for a special occasion, twirl little nests of pasta onto individual plates, topping each with walnuts & crispy sage for that dramatic flair. This dish also shines as an open-faced pasta bake: spoon into a baking dish, top with extra Parmesan and broil a minute or two for a bubbly golden top.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (lucky you!) store everything in an airtight container in the fridge for up to 3 days. Stash the crispy sage leaves separately if you can, so they keep their crunch when you’re ready for your next round of Walnuts & Crispy Sage deliciousness.

Freezing

This dish freezes best if you leave out the crispy sage and add those fresh when you reheat. Portion the cooled pasta, sausage, mushrooms, and walnuts into airtight containers and freeze for up to one month. Defrost overnight in the fridge before reheating gently—just save the crisping of sage and final cheese for the last minute!

Reheating

To reheat, warm the pasta gently in a skillet over low heat with a splash of extra cream or broth to restore that silky sauce. Microwave is fine for busy lunches, but stovetop stirring will keep the pasta and sauce at their dreamiest. Fry a new batch of sage leaves for that classic Walnuts & Crispy Sage finish before serving again.

FAQs

Can I make this vegetarian?

Absolutely! Swap the Italian sausage for your favorite plant-based version, and use vegetable broth instead of chicken. You’ll capture all the savory magic of Walnuts & Crispy Sage without the meat.

What other nuts can I use instead of walnuts?

Pecans or hazelnuts are wonderful alternatives if you’re out of walnuts. Toast them up just the same for that signature crunch in your Walnuts & Crispy Sage dish.

What pasta shapes work best?

Long noodles like tagliatelle or fettuccine soak up the creamy sauce beautifully, but penne, rigatoni, or even shells all do the trick—choose what makes you happiest.

Can I prep any ingredients ahead?

Absolutely. You can toast the walnuts and roll the sausage meatballs a day ahead. Even the mushrooms can be sliced and kept covered in the fridge, so when dinnertime comes, your Walnuts & Crispy Sage pasta comes together in a flash.

Is there a gluten-free option?

Just substitute your favorite gluten-free pasta and double-check that your sausage is gluten-free. Every other ingredient in Walnuts & Crispy Sage is naturally gluten-free.

Final Thoughts

This is one of those unforgettable recipes that turns a simple night into something extraordinary. Every bite of Walnuts & Crispy Sage pasta is cozy, satisfying, and outrageously delicious. Give it a try—you’ll be hooked!

Walnuts & Crispy Sage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 30 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in a rich and flavorful pasta dish featuring savory Italian sausage meatballs, earthy mushrooms, crunchy walnuts, and crispy sage leaves, all enveloped in a creamy Parmesan sauce. This recipe is a delightful balance of textures and flavors that will impress your dinner guests or make a satisfying meal for a cozy night in.

Ingredients

Scale

Pasta:

12 ounces pasta (such as tagliatelle, fettuccine, or penne)

Italian Sausage Meatballs:

1 pound Italian sausage (casings removed)

Sauce:

2 tablespoons olive oil (divided)
2 tablespoons unsalted butter
12 fresh sage leaves
8 ounces cremini or button mushrooms (sliced)
3 cloves garlic (minced)
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese (plus more for serving)
1/2 cup toasted walnuts (roughly chopped)
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water before draining.
Prepare the sausage meatballs: Roll sausage into small meatballs. Cook in olive oil until browned and cooked through. Set aside.
Crisp the sage: In the same skillet, fry sage leaves until crispy. Remove and drain.
Cook the mushrooms: Add mushrooms to the skillet and cook until golden. Stir in garlic.
Make the sauce: Deglaze with chicken broth, then add cream, Parmesan, and pasta water. Simmer until sauce thickens.
Combine and serve: Toss pasta, meatballs, and walnuts in the sauce. Season with salt and pepper. Serve topped with crispy sage and extra Parmesan.