There’s seriously nothing more comforting in cold weather than a bowl of Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage. This dish is pure cozy magic: think savory sausage meatballs and earthy mushrooms snuggled up with ribbons of pasta, peppered by crunchy walnuts, and showered with golden, paper-thin leaves of crispy sage. That irresistible combo—the keyphrase Walnuts & Crispy Sage—adds so much character, both in flavor and dazzling texture, it’ll have everyone circling back for seconds!

Walnuts & Crispy Sage Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how its simple ingredients come together for incredible depth. Each element really does its part: delicious pasta for comfort, sausage for richness, mushrooms for earthiness, and of course Walnuts & Crispy Sage for an unforgettable flavor and texture boost.

Pasta (12 oz pappardelle or rigatoni): Wide, robust noodles hold the hearty sauce and toppings perfectly.
Italian sausage (1 pound, casings removed, rolled into bite-sized meatballs): Delivers meaty, spiced flavor that is the soul of this dish.
Olive oil (2 tablespoons, divided): Helps brown everything to golden perfection and adds a subtle fruity note.
Cremini or mixed mushrooms (8 oz, sliced): Earthy, savory, and the perfect partner for sausage and sage.
Garlic (2 cloves, minced): Bright, aromatic depth that ties the sauce together.
Chopped walnuts (1/3 cup): Provide crunch and a buttery richness—absolutely essential for the Walnuts & Crispy Sage magic.
Crushed red pepper flakes (1/2 teaspoon, optional): Adds gentle heat and a lively kick—adjust to taste!
Grated Parmesan cheese (1/4 cup): Umami-rich and salty, this brings the whole dish together at the end.
Fresh sage leaves (12-15): When crisped, their herbal, woodsy snap is everything in Walnuts & Crispy Sage.
Unsalted butter (2 tablespoons): Essential for toasting sage and building the final layer of flavor.
Salt and black pepper: To balance and elevate every bite—season as you go for best results.

How to Make Walnuts & Crispy Sage

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package instructions until just al dente. Reserve about a half cup of the pasta cooking water before you drain—the starchy liquid is the secret trick for perfect sauce texture in Walnuts & Crispy Sage pasta.

Step 2: Brown the Sausage Meatballs

While the pasta is cooking, heat one tablespoon of olive oil in a large skillet over medium heat. Add your sausage meatballs (no need to fuss over making them too perfect—they’re rustic by nature). Cook, turning occasionally, until browned on all sides and cooked through, about 6 to 8 minutes. Transfer the meatballs to a plate and keep them warm.

Step 3: Sauté Mushrooms and Build Flavor

In the same skillet, pour in the remaining tablespoon of olive oil. Scatter in your sliced mushrooms and cook over medium-high, stirring infrequently so they get beautifully caramelized edges—give it about 5 to 6 minutes. Stir in the minced garlic, chopped walnuts, and red pepper flakes. Sauté for another 1-2 minutes until the kitchen smells irresistible and the walnuts are lightly toasted.

Step 4: Combine Pasta, Meatballs & Sauce

Turn the heat down to low and return the browned sausage meatballs to the pan. Add your cooked pasta and a splash or two of reserved pasta water—just enough to bind everything into a light sauce. Sprinkle in most of the Parmesan and gently toss to coat; season the whole pan with salt and black pepper. This is where the Walnuts & Crispy Sage team up to make the dish truly sing!

Step 5: Make the Crispy Sage Leaves

In a small pan, melt the butter over medium heat. Once it starts foaming, drop in the fresh sage leaves—be careful, they sizzle fast! Fry for 30 to 60 seconds until crisp and fragrant. Remove with tongs and drain briefly on paper towels. These crispy sage leaves are the crowning jewels of the Walnuts & Crispy Sage experience.

Step 6: Finish & Serve

Pile your luscious pasta and meatballs into bowls or onto a platter. Scatter the crispy sage leaves over the top, along with a sprinkle of remaining Parmesan, and a final twist of black pepper. Serve immediately while the pasta steams and the sage is shatteringly crisp.

How to Serve Walnuts & Crispy Sage

Garnishes

For a pop of color and flavor, top with extra shavings of Parmesan and a shower of freshly ground black pepper. The crispy sage and golden walnuts are visually stunning, but you could also add a sprinkle of chopped parsley for even more brightness.

Side Dishes

This pasta already feels like a meal, but it plays so nicely with a crisp green salad dressed in lemon vinaigrette, or some warm, crusty bread to mop up every last bit of sauce. Roasted Brussels sprouts or a simple roasted carrot side are also delicious companions for Walnuts & Crispy Sage.

Creative Ways to Present

You could make this dish party-ready by dishing it into mini bowls for a cozy buffet, or try twirling the pasta into little nests and topping each with a sage leaf and a single sausage meatball for a dramatic plated starter. For a family-style feast, present it on a big platter with crispy sage scattered everywhere—Walnuts & Crispy Sage is a showstopper no matter how you serve it!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Just let the pasta cool to room temperature, then refrigerate in an airtight container for up to three days. The flavors actually get even cozier, and the walnuts stay satisfyingly crunchy.

Freezing

Want to freeze? Go for it—just cool the cooked dish completely and freeze in a freezer-safe container for up to 2 months. For best results, keep the crispy sage leaves separate and make a fresh batch to finish when serving reheated Walnuts & Crispy Sage.

Reheating

When it’s time to reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or broth to loosen things up. Avoid microwaving the crispy sage, since it can lose its snap; fry a new batch of sage if you want that just-cooked crunch.

FAQs

Can I make this vegetarian?

Absolutely! Simply leave out the sausage meatballs and substitute with roasted cubes of butternut squash or cooked lentils. The Walnuts & Crispy Sage still bring amazing flavor and texture on their own.

Which type Main Course

Cremini mushrooms offer richness and earthiness, but you can use any mix like shiitake, oyster, or even wild for a deeper, woodsy flavor. Just be sure to slice them evenly for even cooking.

Can I use a different type of sausage?

Yes! Both chicken and turkey sausage work great here for a lighter twist. Just season with extra fennel or a pinch of Italian herbs if your sausage is on the mild side.

I have nut allergies. Is there a nut-free option?

Definitely—omit the walnuts and maybe try toasted pumpkin seeds (pepitas) for crunch if allergies allow. The dish is delicious either way, though you’ll miss that signature Walnuts & Crispy Sage magic.

What’s the best way to get crispy sage?

Make sure your sage leaves are dry before frying, and don’t overcrowd the pan. A quick 30-60 second sizzle in butter is all you need. Lay them on paper towels right after to keep them crisp until serving.

Final Thoughts

If you’re craving a dinner that’s as satisfying as a big, warm hug, you simply have to make Walnuts & Crispy Sage. This winter pasta is everything cozy and special—familiar but unforgettable. Gather your ingredients, invite your favorite people, and let this dish become your new seasonal favorite!

Walnuts & Crispy Sage Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage recipe combines hearty flavors for a comforting meal. Savory sausage meatballs, earthy mushrooms, crunchy walnuts, and crispy sage are tossed with pasta in a light Parmesan sauce.

Ingredients

Scale

Pasta:

12 oz pasta (pappardelle or rigatoni)

Sausage Meatballs:

1 pound Italian sausage (casings removed and rolled into small meatballs)

Other Ingredients:

2 tablespoons olive oil (divided)
8 oz cremini or mixed mushrooms (sliced)
2 cloves garlic (minced)
1/3 cup chopped walnuts
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup grated Parmesan cheese
12–15 fresh sage leaves
2 tablespoons unsalted butter
Salt and black pepper to taste

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Instructions

Cook Pasta: Boil salted water, cook pasta al dente, and reserve pasta water.
Cook Sausage Meatballs: Brown sausage meatballs in olive oil, set aside.
Sauté Mushrooms: Cook mushrooms, garlic, walnuts, and red pepper flakes.
Combine: Mix sausage, pasta, Parmesan, and seasonings in skillet.
Crispy Sage: Fry sage leaves in butter until crispy.
Serve: Top pasta with sage leaves and Parmesan.