Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage Recipe
If you are craving a dish that feels like a warm hug on a chilly day, this Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage Recipe is exactly what you need. It perfectly balances hearty sausage meatballs with the earthiness of mushrooms, the satisfying crunch of toasted walnuts, and the fragrant crispiness of sage. This dish brings together layers of flavor and texture that celebrate the best of winter’s bounty in one comforting bowl. Once you try it, it’s sure to become a go-to staple in your seasonal cooking rotation.
Ingredients You’ll Need
Ingredients You’ll Need
To create this irresistible Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage Recipe, you’ll rely on simple yet essential ingredients that each bring their own magic. Every component adds a layer of taste, texture, or that beautiful pop of color that makes the dish so inviting.
- Sweet Italian sausage: Provides a juicy, flavorful base for the meatballs with a gentle hint of spice.
- Extra virgin olive oil: Essential for frying and adds a fruity richness without overpowering the other flavors.
- Dried short-cut pasta (farfalle or rigatoni): Holds sauce beautifully with its ridges and curves, perfect for every bite to be coated.
- Fresh sage leaves: When fried, these become crispy and aromatic, elevating the dish with an herbal crunch.
- Butter: Used to caramelize mushrooms, it brings a velvety texture and rich flavor.
- Mixed mushrooms (cremini, shiitake, oyster, or chanterelles): Add depth and a woodsy earthiness essential for winter cooking.
- Fresh thyme leaves: Add a subtle, fragrant earthiness that complements the mushrooms perfectly.
- Garlic: Provides aromatic warmth and a savory punch.
- Salt and pepper: Basic seasonings that balance and enhance every ingredient.
- Half and half or heavy cream: Creates a luscious, creamy sauce that ties everything together.
- Toasted walnuts: Deliver a satisfying crunch and a hint of nuttiness.
- Fresh parsley: Brightens the recipe with fresh, herbal notes and vibrant color.
- Shaved parmesan or romano cheese: Adds salty, nutty richness as a finishing touch.
How to Make Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage Recipe
Step 1: Form and Cook the Sausage Meatballs
Begin by removing the sausage meat from the casing and shaping it into small, bite-sized meatballs. This is where that rich flavor starts to build. Heat some extra virgin olive oil in a skillet over medium heat and fry these meatballs until they are beautifully browned and crisp on the outside, and cooked through on the inside. Once done, set them aside to rest while you prepare the other components.
Step 2: Cook the Pasta and Crisp the Sage
Bring a large pot of salted water to a boil and cook the pasta until it is al dente—the perfect texture to hold on to the creamy sauce without getting mushy. Drain the pasta, reserving a cup of the pasta water for later. In the same skillet used for the meatballs, add a splash of olive oil and fry the fresh sage leaves until they become crisp and incredibly fragrant. Pour them onto a paper towel to drain and hold their crispiness for garnish.
Step 3: Caramelize the Mushrooms
Using the same skillet, melt the butter and add the mixed mushrooms along with fresh thyme leaves, chopped garlic, salt, and pepper. Sauté them for about 5 to 7 minutes until the mushrooms are nicely caramelized and tender. This step unlocks a deep, savory flavor that’s essential for the dish’s winter appeal.
Step 4: Combine and Finish
Pour the half and half or heavy cream into the skillet with the mushrooms and stir to create a silky sauce. Add the cooked pasta, sausage meatballs, and fresh parsley. Toss everything gently to combine, adding reserved pasta water as needed to loosen the sauce to your preferred consistency. This technique ensures every forkful is luscious and perfectly coated.
Step 5: Serve with Crunch and Cheese
Transfer the pasta to a serving bowl and generously top with the crispy sage leaves, toasted walnuts, and shaved parmesan or romano cheese. These final touches add contrasting textures and a salty, nutty finish that will keep everyone coming back for seconds.
How to Serve Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage Recipe
Garnishes
While the recipe already includes crispy sage, toasted walnuts, and shaved cheese, you can also add a drizzle of high-quality olive oil or a sprinkle of chili flakes for an extra flavor kick. Fresh parsley not only adds color but also a freshness that balances the richness beautifully.
Side Dishes
This hearty Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage Recipe pairs wonderfully with a crisp green salad dressed simply in lemon vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is also perfect for mopping up every luscious bite of sauce.
Creative Ways to Present
Consider serving the pasta in shallow bowls or warmed individual plates for an elegant touch. You can even arrange the meatballs on top with the sage and walnuts scattered artistically for an Instagram-worthy presentation. For festive gatherings, serve it family-style in a large rustic bowl so everyone can dig in together.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage Recipe, store them in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, making for an easy meal to enjoy again without much effort.
Freezing
You can freeze the cooked meatballs and mushrooms separately in individual containers or freezer bags. Pasta with cream sauces doesn’t freeze as well, so it’s best to prepare fresh pasta when reheating. Store the components tightly sealed to avoid freezer burn, and label with the date for up to 2 months.
Reheating
Gently reheat leftovers in a skillet over low heat, adding a splash of cream or reserved pasta water to revive the sauce’s smooth texture. Avoid microwaving for best texture, particularly for the meatballs and mushrooms, as the direct heat can dry them out.
FAQs
Can I use other types of sausage for this recipe?
Absolutely! While sweet Italian sausage is recommended for its balanced flavor, you can experiment with spicy sausage or even chicken sausage to suit your taste preferences. Just make sure to fully cook the meatballs through.
What pasta shape works best for this dish?
Short-cut pasta such as farfalle or rigatoni is ideal because the ridges and shapes catch the creamy sauce and bits of mushroom and sausage perfectly. However, penne or fusilli also work wonderfully if you prefer.
Can I make this recipe vegetarian?
Yes, you can substitute the sausage meatballs with plant-based alternatives or hearty roasted vegetables. You might also add extra mushrooms for more umami flavor and texture to maintain the dish’s satisfying heartiness.
How do I get the sage leaves crispy without burning them?
Frying the sage leaves over medium heat in olive oil for just a minute or two until they turn crisp is key. Keep an eye on them as they cook quickly and can burn if left unattended. Remove them promptly and drain on paper towels.
Is it okay to use regular cream instead of half and half?
Yes! Heavy cream or even whole milk can be used, depending on how rich and creamy you want the sauce. Half and half offers a nice balance between richness and lightness, but feel free to adapt based on your preference.
Final Thoughts
This Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage Recipe is a fabulous way to bring warmth and seasonal flavor to your dinner table. It’s hearty but refined, simple yet full of character — perfect for cozy evenings or special occasions alike. Give it a try, and I promise it will be one of those dishes you want to make again and again.
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Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A comforting winter pasta dish featuring savory sweet Italian sausage meatballs, caramelized mushrooms, crispy sage leaves, and crunchy toasted walnuts, all tossed in a creamy sauce and topped with shaved parmesan or romano cheese. Perfect for a cozy meal that balances rich flavors and textures.
Ingredients
Meatballs
- 8 oz. sweet Italian sausage (casings removed)
- 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
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, then fry the meatballs until browned, crisp on the outside, and fully cooked through. Once done, set them aside on a plate.
- 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 the sage leaves and set aside on paper towels to drain.
- Caramelize Mushrooms: Add butter to the skillet and melt over medium heat. Add the sliced mushrooms along with fresh thyme leaves, chopped garlic, salt, and pepper. Sauté for 5 to 7 minutes, stirring occasionally, until the mushrooms are caramelized and tender.
- Finish the Dish: Pour 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 gently, adding reserved pasta water as needed to adjust the sauce consistency until it coats the ingredients nicely.
- Serve: Transfer the pasta mixture to a serving bowl. Top with the crispy fried sage leaves, toasted walnuts, and shaved parmesan or romano cheese to finish. Serve immediately for a warm, flavorful winter meal.
Notes
- Reserved pasta water helps to create a silky sauce that clings to the pasta.
- Use a variety of mushrooms for more depth in flavor.
- To toast walnuts, lightly fry them in a dry pan over medium heat until fragrant, about 3-5 minutes, stirring constantly.
- This dish can be adjusted for spiciness by choosing mild or hot Italian sausage.
- Leftover meatballs can be stored separately and reheated gently in the skillet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
