Description
This Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage is a cozy and flavorful dish perfect for chilly evenings. Featuring tender Italian sausage meatballs, caramelized mushrooms, crispy sage, and toasted walnuts, this hearty pasta combines rich textures and warm autumnal flavors in every bite.
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)
Mushrooms and 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 into small meatballs. Heat olive oil in a skillet over medium heat. Fry meatballs until browned, crisp, and fully cooked through, about 8-10 minutes. Once cooked, transfer to a plate and set aside.
- Cook Pasta and Sage: Bring salted water to a boil and cook the pasta until al dente according to package instructions, usually around 10-12 minutes. Reserve some pasta water before draining. In the same skillet, heat a little olive oil and fry sage leaves until crispy and fragrant, about 1-2 minutes. Remove and set aside on paper towels to drain.
- Caramelize Mushrooms: Add butter to the same skillet and melt over medium heat. Add mushrooms, thyme, garlic, salt, and pepper. Sauté for 5-7 minutes until the mushrooms are caramelized and tender, stirring occasionally to avoid burning.
- Finish the Dish: Pour the half and half or heavy cream into the skillet with the mushrooms and stir to combine, allowing the sauce to warm and thicken slightly. Add the cooked pasta, sausage meatballs, and chopped parsley to the skillet. Toss everything together gently, adding reserved pasta water as needed to adjust the sauce consistency and coat the ingredients evenly.
- 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 while warm.
Notes
- Choose your favorite variety of mushrooms for best flavor—cremini or shiitake add earthiness, chanterelles offer a delicate floral note.
- To toast walnuts, spread them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 3-5 minutes.
- For a lighter version, substitute half and half with whole milk but expect a thinner sauce.
- If you prefer a spicier dish, use hot Italian sausage instead of sweet.
- Save some pasta water to help loosen and emulsify the sauce for better coating.
- This dish pairs wonderfully with a crisp white wine or a light red like Pinot Noir.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
