Description
Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage is a cozy and flavorful dish perfect for chilly evenings. This recipe combines savory sweet Italian sausage meatballs, caramelized mushrooms, crispy fried sage leaves, toasted walnuts, and tender pasta, all brought together with a creamy sauce and finished with shaved Parmesan or Romano cheese for an indulgent, comforting meal.
Ingredients
Scale
Sausage 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)
- Salt (for pasta water)
- 1/4 cup fresh sage leaves
- Extra virgin olive oil (for frying sage leaves)
Mushrooms & 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
Finish & Garnish
- 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, evenly sized meatballs. Heat a skillet over medium heat and add enough extra virgin olive oil to cover the bottom. Fry the meatballs, turning occasionally, until they are browned, crisp on the outside, and fully cooked through. Remove from skillet and set aside.
- Cook Pasta and Sage: Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set aside. In the same skillet used for the meatballs, add a little olive oil and heat over medium. Fry the fresh sage leaves for a few minutes until crispy, then remove and set aside on a paper towel to drain.
- Caramelize Mushrooms: To the skillet, add butter and let it melt. Add the sliced mushrooms along with fresh thyme leaves, chopped garlic, salt, and pepper. Sauté the mushrooms over medium heat for 5 to 7 minutes, stirring occasionally, until they are caramelized, tender, and flavorful.
- Finish the Dish: Pour the half and half or heavy cream into the skillet with the caramelized mushrooms. Stir to combine and bring to a gentle simmer. Add the cooked pasta, sausage meatballs, and chopped fresh parsley to the skillet. Toss gently to combine all ingredients, adding reserved pasta water a little at a time to adjust the sauce consistency as needed.
- Serve: Transfer the finished pasta to a serving bowl. Top with the crispy fried sage leaves, toasted walnuts, and generous shavings of Parmesan or Romano cheese. Serve immediately while warm for a comforting and flavorful winter meal.
Notes
- Reserve some pasta water to help loosen and thicken the sauce as needed.
- You can substitute heavy cream for half and half for a richer sauce.
- Use a mix of wild mushrooms for added depth of flavor.
- For a nut-free version, omit the toasted walnuts and add extra crispy sage.
- Leftover meatballs can be cooked in advance and refrigerated if desired.
