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
Scale
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.
