Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage

Hello everybody, it's Drew, welcome to my recipe site. Today, we're going to make a distinctive dish, Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage estimated approx 45 mins.

To begin with this particular recipe, we have to first prepare a few components. You can cook Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage:

1. 8 oz. sweet Italian sausage
2. extra virgin olive oil
3. 8 oz. dried short cut pasta, such as farfalle or rigatoni
4. 1/4 cup fresh sage leaves
5. 2 tablespoons butter
6. 1 lb mushrooms, such as cremini, shiitake, oyster, or chanterelles
7. 1/2 teaspoon fresh thyme leaves
8. 3 cloves garlic, chopped
9. salt and pepper
10. 1/2 cup half and half or heavy cream
11. 1/2 cup toasted walnuts
12. 2 tablespoons fresh parsley, chopped
13. shaved parmesan or romano cheese

Instructions to make to make Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage

1. 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.
2. 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.
3. 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.
4. 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!

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