Description
This Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage is a cozy and flavorful dish perfect for chilly days. Featuring savory Italian sausage meatballs, caramelized mushrooms, and a creamy sauce combined with crispy sage leaves and crunchy toasted walnuts, this pasta offers a delightful mix of textures and tastes that warm you from the inside out.
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)
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 and Garnishes
- 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 olive oil in a skillet over medium heat. Fry the meatballs until they are browned, crisp on the outside, and fully cooked through. Once done, remove them 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 instructions. Drain the pasta, reserving some of the pasta cooking water. In the same skillet used for the meatballs, heat olive oil and fry the fresh sage leaves until they become crispy. Remove and set aside the crispy sage leaves.
- Caramelize Mushrooms: Add butter to the skillet and sauté the sliced mushrooms with fresh thyme leaves, chopped garlic, salt, and pepper. Cook for 5 to 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 mushrooms and stir to combine. Add the cooked pasta, sausage meatballs, and chopped parsley to the skillet. Toss everything together carefully, adjusting the sauce consistency by adding reserved pasta water as needed.
- Serve: Transfer the pasta mixture to a serving bowl. Top with the crispy sage leaves, toasted walnuts, and shaved parmesan or romano cheese. Serve immediately and enjoy.
Notes
- You can substitute sweet Italian sausage with spicy sausage if you prefer a little heat.
- Use a mix of mushroom varieties for a more complex flavor profile.
- Be careful not to overcook the sage leaves; they should be crisp but not burnt.
- For a lighter option, use half and half instead of heavy cream.
- Reserve pasta water to help loosen the sauce and make it silky.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
