Description
This Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage is a warm and flavorful dish perfect for cozy evenings. It features tender homemade sausage meatballs, caramelized mushrooms with garlic and thyme, short-cut pasta, toasted walnuts, and crispy sage leaves, all brought together in a creamy sauce and topped with shaved parmesan or romano cheese.
Ingredients
Scale
Sausage Meatballs
- 8 oz. sweet Italian sausage
- Extra virgin olive oil (for frying)
Pasta and Sauce
- 8 oz. dried short-cut pasta (such as farfalle or rigatoni)
- 1/4 cup fresh sage leaves
- 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
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 the meat 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 from skillet and set aside.
- Cook Pasta and Fry Sage: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta, reserving some pasta water for later. Meanwhile, in the same skillet used for the meatballs, heat olive oil over medium heat and fry the fresh sage leaves until they become crispy. Remove and set aside for garnish.
- Caramelize Mushrooms: Add butter to the skillet and melt over medium heat. Add the mushrooms along with fresh thyme leaves, chopped garlic, salt, and pepper. Sauté the mushrooms for 5 to 7 minutes, stirring occasionally, until they are caramelized, browned, and tender.
- Finish the Sauce and Combine: Pour half and half (or heavy cream) into the skillet with the caramelized mushrooms and stir to combine, letting it gently warm. Add the cooked pasta, sausage meatballs, and chopped fresh parsley to the pan. Toss everything together to coat well. If the sauce is too thick, adjust the consistency by adding some of the reserved pasta water a little at a time until desired creaminess is achieved.
- Serve: Transfer the pasta mixture to a serving bowl. Top with crispy fried sage leaves, toasted walnuts, and shaved parmesan or romano cheese. Serve immediately and enjoy this comforting winter dish.
Notes
- Use sweet Italian sausage for a mild, slightly sweet flavor; spicy sausage can be substituted for a heat kick.
- Reserve some pasta water as it helps to loosen the sauce and bind it to the pasta perfectly.
- Choose a robust short-cut pasta like rigatoni or farfalle to hold the chunky sauce and sausage well.
- To toast walnuts, place them in a dry pan over medium heat for 3-5 minutes, stirring frequently to avoid burning.
- Substitute half and half with heavy cream if you prefer a richer, creamier sauce.
- For a vegetarian version, omit the sausage and use plant-based sausage or additional mushrooms.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
