Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage
This is the perfect winter pasta recipe to take you through those cold weather months. Grab a big bowl and curl up in front of the fireplace or TV to enjoy this winter pasta with sausage.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Noodles and Pasta
Cuisine: American
Servings: 4servings
Calories: 673kcal
Author: Sarah
Ingredients
8oz.sweet Italian sausage(225g)
extra virgin olive oil
8oz.dried short cut pasta(225g, such as farfalle or rigatoni)
1/4cupfresh sage leaves
2tablespoonsbutter
1lbmushrooms(450g, such as cremini, shiitake, oyster, or chanterelles)
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!