Ingredients

The following ingredients have 4 Servings
  • 8 oz fresh sweet Italian sausage
  • 1 Tbsp olive oil
  • 8 oz dried short pasta (like rigatoni)
  • 2 Tbsp butter
  • 1 lb white mushrooms
  • 1 Tbsp chopped fresh sage
  • ½ tsp fresh thyme
  • 3 cloves chopped garlic
  • Salt
  • Pepper
  • ½ cup half-and-half
  • 2 
Tbsp chopped fresh parsley
  • Toasted walnuts
  • Shaved Parmesan cheese

Instruction

  • Remove sausage from casings; form into small meatballs. Heat olive oil in a skillet over medium-high and 
cook meatballs until browned and cooked through. Remove meatballs to a plate. Cook pasta according to package instructions, undercooking by 1 to 2 minutes. Drain, reserving about 1 cup of the cooking liquid. Add butter to skillet; cook mushrooms until browned. Add sage, thyme, garlic and salt and pepper, to taste. Cook 3 minutes. Add half-and-half, parsley, cooked pasta and meatballs; cook until heated. (Tip: If sauce needs to be thinned, add reserved pasta water until you reach the desired consistency.) Transfer to a serving bowl; top with toasted walnuts and shaved Parmesan cheese. Kitchen Counter Per serving: 670 cal, 42g fat, 76mg chol, 26g prot, 53g carbs, 7g sugar, 5g fiber, 782mg sodium