Sometimes, I’ll build an entire recipe around a single ingredient, deliberating idea after idea for how to showcase that one ingredient in its best light. This time around, it was a $6 bag of “farfalloni,” which a quick Google search has just told me are just a slightly bigger version of your regular everyday bow tie pasta.
I blame TJ Maxx.
There isn’t a store on earth that can ensnare me quite so easily as a TJ Maxx (or its brethren, Marshalls and Homegoods). Where else can you buy a designer sweater, a jar of your favorite marinara sauce, and bottle of fancy dog shampoo––all in the same store? I swear I’m not being paid to say these things. I just have an unhealthy obsession with off-price retail, apparently.
Weeks ago, I found myself in said establishment, and I was snaking my way through the kitchen supplies area when I happened upon a section of imported pastas from Italy. I grabbed this bag of especially fancy bow ties, justifying the purchase with the idea that I’d create a recipe for the blog.
It took a while, but I’ve come up with a winner. I wanted to create a pasta recipe that’s perfect for cold weather days and features the two herbs that are still chugging on in our garden––thyme and sage. With sausage meatballs, toasted walnuts, caramelized mushrooms, shaved parmesan, and a touch of cream, this is THE perfect winter pasta recipe to take you through the next few months.
Here’s how to make it!
Recipe Instructions
Remove the sausage from the casings, and form into small meatballs. In a skillet, add a tablespoon of olive oil and fry the meatballs until browned, crisp, and cooked through. Remove the meatballs with a slotted spoon and set aside on a plate.
Bring a pot of salted water to a boil for the pasta and cook according to package instructions, undercooking the pasta by 1-2 minutes. Drain, reserving about a cup of the cooking liquid.
Meanwhile, add another tablespoon olive oil to the skillet and add the sage. Once the sage is crisp, remove from the pan and set aside on a plate.
Add 2 tablespoons butter to the skillet and cook the mushrooms until caramelized, along with the fresh thyme.
Add the garlic and salt and pepper to taste. Cook for 3 minutes.
Add the half and half, along with the pasta, meatballs, and parsley.
If the sauce needs to be loosened up a bit, add a bit of the reserved pasta water until you reach the desired consistency.
Transfer to a serving bowl and top with the crispy sage, walnuts, and cheese. Serve!
Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage
Ingredients
- 8 oz. sweet Italian sausage (225g)
- extra virgin olive oil
- 8 oz. dried short cut pasta (225g, such as farfalle or rigatoni)
- 1/4 cup fresh sage leaves
- 2 tablespoons butter
- 1 lb mushrooms (450g, such as cremini, shiitake, oyster, or chanterelles)
- 1/2 teaspoon fresh thyme leaves
- 3 cloves garlic (chopped)
- salt and pepper
- 1/2 cup half and half or heavy cream (120 ml)
- ½ cup toasted walnuts
- 2 tablespoons fresh parsley (chopped)
- shaved parmesan or romano cheese
Instructions
- Remove the sausage from the casings, and form into small meatballs. In a skillet, add a tablespoon of olive oil and fry the meatballs until browned, crisp, and cooked through. Remove the meatballs with a slotted spoon and set aside on a plate.
- Bring a pot of salted water to a boil for the pasta and cook according to package instructions, undercooking the pasta by 1-2 minutes. Drain, reserving about a cup of the cooking liquid.
- Meanwhile, add another tablespoon olive oil to the skillet and add the sage. Once the sage is crisp, remove from the pan and set aside on a plate. Add 2 tablespoons butter to the skillet and cook the mushrooms until caramelized, along with the fresh thyme. Add the garlic and salt and pepper to taste. Cook for 3 minutes.
- Add the half and half, along with the pasta, meatballs, and parsley. If the sauce needs to be loosened up a bit, add a bit of the reserved pasta water until you reach the desired consistency. Transfer to a serving bowl and top with the crispy sage, walnuts, and cheese. Serve!
nutrition facts
Quick to make and yummy. I couldn’t find whole sage leaves so I used chopped sage leaves and cooked it with the sausage so it was still crispy.
Nice, thank you for giving it a try and coming back to leave a review, Erin!
Super time efficient and delicious
Thank you Sarah!
OMG do I love this recipe! So I’ve made it a couple of times but I reallllllllly wanted that cute little bow tie pasta. Could not find it. So I’m cruising through TJ Maxx one day….in their food section…..when what to my wondering eyes should appear? That cute little pasta that I held so dear!!! Bout lost my mind! So now I’m off to make this WITH that cute little bow tie pasta and slip off into gastronomic heaven! I’m not complicated. It’s the little things that bring me total joy LOL!! Thanks for an amazing recipe! And for introducing me to the cutest little bow tie pasta in the world!
Hahahah I LOVE this story, Jackie. There are definitely random things that one can find in a TJ Maxx or Homegoods and seemingly nowhere else haha. So glad you’re enjoying the recipe. :)
I made a slightly modified version to account for what I had on hand. Really good! Crispy sage – loved it!
Thanks for reminding me of this recipe, Ace! I actually have some sage in my fridge right now, so i might revisit this one.
Making this tomorrow night, it looks delicious! What pasta did you use? It is absolutely beautiful!
Hi Samantha, we bought the pasta from TJ Maxx because of its pretty shape. The name on the package is (I think): Farfalloni.
I believe the pasta is orecchiette. Its a favorite of mine! Lovely recipe, thank you for sharing!
OMG, this was delicious!!! Going in my regular winter rotation.
I have to admit, I was hesitant about whole sage leaves and how overwhelming that might be; had thoughts of crumbling it. BUT, the crispy sage is pure genius!!! Not at all overwhelming. Actually, I might like a bit more of it.
Thank you for another outstanding recipe!
How wonderful! Thank you so much for sharing, Judy!