As an amateur cook, sometimes I get inspired by a particular ingredient or dish and let that guide my culinary endeavors. This time, I stumbled upon a bag of “farfalloni” and decided to make a pasta dish around it, with crispy sage, meatballs, walnuts, and sausage as the stars of the show.
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After much thought, I’ve finally cracked the code. To celebrate the two herbs (thyme and sage) that are still strong in our garden, I decided to come up with a pasta dish ideal for colder days. This spaghetti dish is guaranteed to get you through the rest of winter with sausage meatballs, toasted walnuts, caramelized mushrooms, shredded parmesan, and a light touch of cream.
This is the recipe for success!
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Ingredients:
- 8 oz. of sweet Italian sausage(225g)
- extra virgin olive oil
- 8 oz. of dried short cut pasta (such as farfalle or rigatoni)
- 1/4 cup of fresh sage leaves
- 2 tbsp. of butter
- 1 lb. of mushrooms (such as cremini, shiitake, oyster, or chanterelles)
- 1/2 tsp. of fresh thyme leaves
- 3 cloves of garlic (chopped)
- salt and pepper
- 1/2 cup of half and half or heavy cream (120 ml)
- ½ cup of toasted walnuts
- 2 tbsp. of fresh parsley (chopped)
- shaved parmesan or romano cheese
Instructions:
- You may make meatballs from the sausage once removed from the casings. Fry the meatballs in a tablespoon of olive oil until they are browned, crispy, and cooked. Take a slotted spoon and lift the meatballs out of the stew.
- According to package instructions, the pasta should be undercooked by 1-2 minutes from the recommended doneness when cooked in a saucepan of salted water. You should drain it, but set aside roughly a cup of the cooking liquid.
- In the meantime, increase the olive oil to two tablespoons and add the sage. Put the sage on a plate once it has reached the desired crispness and remove it from the pan. Put 2 tablespoons of butter in a skillet and sauté the mushrooms and fresh thyme over medium heat until the mushrooms are browned.
- Mix in the garlic and season with salt and pepper to taste. Maintain high heat for three minutes.
- Combine the half-and-half with the spaghetti, meatballs, and parsley. Use the reserved pasta water to adjust the consistency of the sauce if necessary.
- Add the crispy sage, walnuts, and cheese on top after transferring to a serving bowl. Serve!