Description
This Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage is a cozy and flavorful dish perfect for chilly evenings. It combines tender pasta with savory sausage meatballs, caramelized mushrooms, and the crunch of toasted walnuts topped with crispy sage and shaved cheese for a rich and comforting experience.
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)
Mushrooms & Sauce
- 2 tablespoons butter
- 1 lb mushrooms (such as cremini, shiitake, oyster, or chanterelles)
- 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 extra virgin 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 dried pasta until al dente according to package instructions. Drain the pasta, reserving some of the pasta water. In the same skillet used for meatballs, heat a bit of olive oil and fry the fresh sage leaves until they turn crispy. Remove and set aside for garnish.
- Caramelize Mushrooms: Add butter to the same skillet and sauté the mushrooms along with fresh thyme leaves, chopped garlic, salt, and pepper. Cook for about 5 to 7 minutes until the mushrooms are caramelized and tender, developing rich color and flavor.
- Finish the Dish: Pour half and half or heavy cream into the skillet with the mushrooms and stir to combine all ingredients smoothly. Add the cooked pasta, sausage meatballs, and chopped fresh parsley. Toss everything gently together, adding reserved pasta water as needed to adjust the sauce consistency for a creamy coating.
- Serve: Transfer the pasta mixture to a serving bowl. Top with the crispy sage leaves, toasted walnuts, and generous shavings of parmesan or romano cheese to add texture and a burst of savory flavor. Serve warm and enjoy your comforting winter meal.
Notes
- Use any short-cut pasta you prefer, such as farfalle, rigatoni, or penne for best results.
- To toast walnuts, place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned.
- Reserve some pasta water to help loosen and integrate the sauce if it becomes too thick.
- If you prefer a creamier sauce, heavy cream is recommended over half and half.
- For a vegetarian version, omit the sausage and add extra mushrooms or plant-based meatballs.
