If you are longing for a comforting meal that sings with the flavors of the season, this Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage Recipe is exactly what your cozy nights have been craving. The delightful combination of hearty sausage meatballs, earthy mushrooms, crunchy walnuts, and aromatic crispy sage creates a perfect harmony of taste and texture. It’s a warming bowl of happiness that makes winter evenings instantly better and dinner feel like a comforting hug from a dear friend.
Ingredients You’ll Need
Each ingredient in this recipe might seem simple, but together, they create a beautifully balanced dish. From the savory sausage meatballs providing richness to the toasted walnuts adding a lovely crunch, every component plays an essential role in delivering a depth of flavor and satisfying textures that make this pasta truly special.
- 8 oz. sweet Italian sausage: The core protein bringing juicy, spiced flavor, perfect for meatballs.
- Extra virgin olive oil: For frying and sautéing, imparting a fruity richness without overpowering other flavors.
- 8 oz. dried short-cut pasta (farfalle or rigatoni): The hearty base that holds sauce and ingredients beautifully.
- 1/4 cup fresh sage leaves: These crisp beautifully when fried and add an herbaceous punch that’s signature to this dish.
- 2 tablespoons butter: Adds silkiness and depth to the mushroom caramelization.
- 1 lb mushrooms (cremini, shiitake, oyster, or chanterelles): Offers an earthy, umami-packed layer that’s a key component.
- 1/2 teaspoon fresh thyme leaves: Adds subtle herbal brightness that lifts the mushrooms.
- 3 cloves garlic, chopped: Infuses the dish with a warm, aromatic base note.
- Salt and pepper to taste: Balances and enhances all the flavors harmoniously.
- 1/2 cup half and half or heavy cream: Creates a luscious, creamy sauce that binds everything together.
- 1/2 cup toasted walnuts: Adds satisfying crunch and a mildly sweet nuttiness.
- 2 tablespoons fresh parsley, chopped: Provides a fresh, bright contrast to the rich flavors.
- Shaved parmesan or romano cheese for topping: The finishing touch that brings savory, salty goodness to every bite.
How to Make Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage Recipe
Step 1: Form and Cook Sausage Meatballs
Begin by removing the sausage from its casing and gently shaping the meat into small, evenly sized meatballs. Heat a good drizzle of olive oil in a skillet over medium heat and fry the meatballs until they’re beautifully browned, crisp on the outside, and fully cooked inside. This step gives the meatballs a wonderful texture and deep flavor that will carry through the dish. Once done, set them aside while you move on to the next steps.
Step 2: Cook Pasta and Crisp the Sage
Bring a large pot of salted water to a boil and cook your chosen short-cut pasta until just al dente—the perfect balance of tender and firm. Drain the pasta but reserve a little pasta water for later; it’s magic for adjusting sauce consistency. Meanwhile, in the same skillet, heat olive oil and gently fry fresh sage leaves until they are crispy and fragrant. These crispy sage leaves will add a delightful herbal crunch when it’s time to serve.
Step 3: Caramelize Mushrooms
Add butter to the skillet and toss in your mushrooms along with the fresh thyme, chopped garlic, salt, and pepper. Let them cook and caramelize over medium heat for about 5 to 7 minutes. This process intensifies their natural umami flavors and softens their texture, laying a hearty, flavorful foundation for the sauce.
Step 4: Finish the Dish
Pour the half and half into the skillet with the mushrooms, stirring to create a creamy sauce that hugs every ingredient. Add in your cooked pasta, the sausage meatballs, and fresh parsley. Toss everything together thoroughly, adjusting the sauce thickness with some reserved pasta water if needed. This final step brings all elements in perfect harmony, coating each bite in a luscious, comforting sauce.
Step 5: Serve and Garnish
Transfer your warm pasta creation to a big serving bowl and generously top with the crispy sage leaves, toasted walnuts, and a sprinkling of shaved parmesan or romano cheese. This last touch adds texture, flavor, and that little bit of festive elegance that makes this dish unforgettable.
How to Serve Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage Recipe
Garnishes
Adding crispy sage leaves and toasted walnuts as garnishes introduces a beautiful textural contrast to the creamy pasta, while fresh parsley brightens up the plate visually and flavor-wise. Don’t forget the shaved parmesan or romano cheese, as it adds a salty complexity that rounds everything out perfectly.
Side Dishes
For a full winter feast, serve this pasta alongside a simple green salad with a tangy vinaigrette to help cut through the richness. Garlic bread or crusty artisan bread also pairs wonderfully, perfect for mopping up the creamy, flavorful sauce.
Creative Ways to Present
Turn this dish into a centerpiece by serving it family-style in a large wooden bowl or a rustic ceramic dish. You could also plate it individually with a drizzle of extra virgin olive oil and a few whole sage leaves fried until crisp. Sprinkle some extra toasted walnuts on top just before serving for that unexpected delight in every mouthful.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage Recipe, store them in an airtight container in the refrigerator for up to three days. This allows the flavors to meld even further, making reheated servings just as delicious.
Freezing
This dish freezes well, especially the meatballs and mushrooms. Store portions in freezer-safe containers, leaving out the crispy sage and walnuts to be added fresh after reheating for the best texture and flavor. Frozen pasta dishes are best enjoyed within two months.
Reheating
Reheat leftovers gently in a skillet over low to medium heat, adding a splash of water or cream to loosen the sauce as needed. Avoid microwaving at high heat to maintain the creaminess and texture of the sauce and meatballs. Add fresh crispy sage and walnuts after reheating to revive their crunch.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner option and will still provide great flavor and texture. Just be sure to cook the meatballs thoroughly, as turkey tends to dry out more easily.
What pasta shapes work best for this recipe?
Short-cut pastas like farfalle, rigatoni, or penne are ideal because they hold the creamy sauce and bits of sausage and mushrooms perfectly. However, feel free to get creative with whatever shapes you have on hand.
Can I make the meatballs ahead of time?
Yes, you can form and cook the sausage meatballs a day ahead. Store them in the fridge and add them to the pasta during the final step when you’re ready to serve.
Is there a vegetarian version of this dish?
Of course! Replace the sausage with hearty plant-based meatballs or simply add extra mushrooms and walnuts to keep the dish satisfying and rich.
How do I get the sage leaves crispy without burning them?
Use medium-low heat and plenty of olive oil to gently fry the sage leaves. Keep an eye on them and remove as soon as they turn crisp and slightly darker in color to avoid any bitterness.
Final Thoughts
This Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage Recipe is a shining example of how simple, well-chosen ingredients can come together to create something truly special. It’s a dish that invites warmth, celebration, and satisfaction at the dinner table, perfect for chilly nights when you want comfort with a touch of elegance. I can’t wait for you to try it and make it a winter favorite in your home!
Print
Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
A comforting winter pasta dish featuring sweet Italian sausage meatballs, caramelized mushrooms, crispy sage leaves, toasted walnuts, and a creamy sauce. This cozy and flavorful meal combines hearty ingredients with fresh herbs and cheese, perfect for a satisfying family dinner.
Ingredients
Sausage Meatballs
- 8 oz. sweet Italian sausage
- Extra virgin olive oil (for frying)
Pasta and Sauce
- 8 oz. dried short-cut pasta (farfalle or rigatoni)
- 1/4 cup fresh sage leaves
- 2 tablespoons butter
- 1 lb mushrooms (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
Toppings
- 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 it into small meatballs. Heat extra virgin olive oil in a skillet over medium heat, then fry the meatballs until they are browned, crisp on the outside, and fully cooked inside. 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 short-cut pasta until al dente, following package instructions. Drain the pasta, reserving some pasta water for later use. In the same skillet used for meatballs, heat olive oil and fry the fresh sage leaves until they become crispy. Remove and set aside.
- Caramelize Mushrooms: Add butter to the skillet, then sauté the mushrooms with fresh thyme, chopped garlic, salt, and pepper over medium heat. Cook for 5 to 7 minutes 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 freshly chopped parsley. Toss everything together, adjusting the sauce consistency with the reserved pasta water as needed.
- Serve: Transfer the pasta mixture to a serving bowl. Top with the crispy sage leaves, toasted walnuts, and shaved parmesan or romano cheese to finish the dish.
Notes
- Use a mix of mushroom varieties for richer flavor and texture.
- Reserved pasta water helps to loosen the sauce and bind it to the pasta.
- To toast walnuts, spread them on a dry skillet over medium heat for 3–5 minutes until fragrant, stirring frequently.
- For a lighter dish, substitute half and half with low-fat milk and reduce butter slightly.
- Can be made ahead by preparing meatballs and mushrooms in advance; reheat before combining with freshly cooked pasta.
