When the cold sets in and you’re craving something hearty, nothing hits the spot quite like a bowl of Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage. This dish is pure comfort—plump little sausage meatballs nestled among earthy mushrooms, crunchy walnuts, and fried shards of sage, all tossed with ribbons of pasta and a shower of Parmesan. It’s a recipe that celebrates winter’s coziest flavors and textures, and it’s destined to become your favorite go-to when you want a crowd-pleasing meal.
Ingredients You’ll Need
Every component of this recipe is simple, yet they each bring something essential—whether it’s creaminess, crunch, savoriness, or pure comfort. Gather these ingredients and let their synergy work culinary magic in your kitchen!
- Pasta: Use 12 ounces of pappardelle or rigatoni for the ideal platform to soak up every bit of flavor.
- Mushrooms: 8 ounces of sliced cremini or mixed mushrooms add earthiness and tender bite to your dish.
- Italian sausage: 8 ounces, casing removed and rolled into small meatballs, provides rich, boldly seasoned morsels throughout the pasta.
- Olive oil: 2 tablespoons, used for sautéing, brings a fruity, fragrant foundation to all the elements.
- Butter: 2 tablespoons add a lush, glossy finish and help crisp up the sage leaves deliciously.
- Walnuts: 1/2 cup chopped walnuts deliver toasty crunch and a nutty contrast to the silky pasta.
- Fresh sage leaves: 10–12 leaves elevate the flavor with aromatic, crispy bites tucked in every forkful.
- Garlic: 3 minced cloves add their irresistible punch of aroma and flavor that permeates the whole dish.
- Parmesan cheese: 1/2 cup grated makes the perfect finishing touch, lending salty depth and creaminess.
- Pasta water: Reserve 1/4 cup before draining for a silky, glossy sauce.
- Salt and black pepper: To taste, for seasoning each layer and balancing all the flavors.
How to Make Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage
Step 1: Cook the Pasta
Set a large pot of salted water on to boil, then add your pasta and cook it according to package directions. Be sure to reserve about 1/4 cup of the pasta water before draining; this starchy magic makes your sauce silkier when everything comes together!
Step 2: Brown the Sausage Meatballs
While the pasta bubbles away, heat a tablespoon of olive oil in a large skillet over medium heat. Add your bite-sized sausage meatballs and cook, turning occasionally, until they’re browned and cooked through—about 7 to 8 minutes. When they’re golden and fragrant, transfer them to a plate to wait for their big return.
Step 3: Sauté the Mushrooms
Using the same skillet (no need to wash out those tasty brown bits!), add the rest of your olive oil and toss in the mushrooms. Let them sit undisturbed for a couple of minutes to encourage browning before stirring. Sauté until they’re beautifully browned and tender, about 6 to 8 minutes. Now, stir in the minced garlic and cook until the whole kitchen smells irresistible, just one minute more.
Step 4: Make the Crispy Sage Butter
Push the mushrooms to one side of the pan and add the butter to the empty space. Once it’s melted and sizzling, lay the fresh sage leaves in the butter and let them crisp up—about 1 to 2 minutes. The sage will curl and go translucent, becoming crispy, aromatic jewels. Mix the sage, butter, and mushrooms together gently to coat them in all that flavor.
Step 5: Bring It All Together
Return your sausage meatballs to the pan, sprinkle in the chopped walnuts, and heat for a minute to toast the nuts lightly. Add the drained pasta along with the reserved pasta water, then toss everything gently. When the pasta is glossy and all the yummy bits are mingling, remove the pan from the heat and stir in the Parmesan cheese. Season with salt and pepper, and you’re done! Your Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage is absolutely ready to be devoured.
How to Serve Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage
Garnishes
This dish shines with a final flurry of freshly grated Parmesan and a scattering of extra crispy sage. If you’re feeling a little extra, a drizzle of good olive oil or a pinch of cracked black pepper brings everything together on the plate.
Side Dishes
Pair Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage with a simple green salad tossed in a lemony vinaigrette or serve alongside roasted Brussels sprouts for a colorful, nutrient-rich contrast. Warm, crusty bread is always welcome, too, to mop up all those incredible juices.
Creative Ways to Present
For special occasions, plate individual nests of pasta and top each with a couple of meatballs, an extra shower of walnuts, and a sage leaf or two. Stack everything high in a big family-style bowl if you love shared meals or serve in shallow dishes to highlight all the rich colors and textures. Either way, this meal never fails to impress!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer them to an airtight container and refrigerate. The flavors deepen and mingle even more by the next day, so don’t hesitate to look forward to those leftovers! They’ll stay good for up to 3 days and make a fabulous work-lunch option.
Freezing
You can freeze Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage if you want to plan ahead—just note that the texture of the mushrooms and pasta may soften a bit after thawing. Store in a freezer-safe container for up to 2 months and thaw slowly in the fridge before reheating.
Reheating
When you’re ready to enjoy your pasta again, reheat gently in a skillet over medium-low heat with a splash of water or broth to get things moving. Stir frequently and add a bit more Parmesan for extra creamy luxury. If microwaving, do so in short bursts and stir between increments to keep everything evenly warm.
FAQs
Can I make Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage vegetarian?
Absolutely! Just skip the sausage and add more mushrooms and walnuts for extra satisfying texture and that wonderful, savory bite—no one will miss the meat.
Which pasta shape works best for this recipe?
Pappardelle or rigatoni are fantastic because their wide surface areas grab onto all the chunky bits and sauce, but feel free to use your favorite shape—just go for something hearty that can support the toppings.
Can I use a different nut instead of walnuts?
Pecans or hazelnuts would be lovely if you want to experiment, or you can omit nuts entirely for a nut-free version. The walnuts offer a crunchy contrast, but the dish is flexible!
Is it possible to use dried sage instead of fresh?
Fresh sage is highly recommended for the crispy texture and aromatics, but if you only have dried, add a pinch with the garlic and mushrooms. It won’t crisp, but will still infuse the dish with great flavor.
How can I make it spicier?
Choose hot Italian sausage or add a pinch of red pepper flakes when sautéing the mushrooms and garlic for a gentle heat that runs throughout the Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage.
Final Thoughts
If you’re seeking a dinner that’s every bit as satisfying as it is simple, give Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage a place at your table. Between the herby sage, juicy meatballs, and the melody of textures in each bite, this recipe is pure comfort—and waiting for you to make it your own!
