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
Scale
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
