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
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.
Notes
- You can use a mix of wild mushrooms for more earthy flavor.
- Substitute ground turkey or chicken sausage for a lighter version.
- To make it vegetarian, omit sausage and add roasted squash or lentils.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 4g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
