For some recipes there should be a special category. The category I care about you. So if this category existed then this recipe would definitely be on the top. Penne with mushrooms, pork meatballs and crispy sage.
Today’s Saturday pasta has a rustic character thanks to the fluffy pork meatballs, but also modern elements as the top of the dish is decorated with crispy sage leaves. In all this, however, comes a more earthly ingredient to balance and unite these two worlds, the mushrooms. And all this surrounded by impeccable quality pasta.
What mushrooms should I use?
For the pennes with mushrooms, pork meatballs and crispy sage I used white mushrooms, agaric. Also known in the market as champignons or parisiennes. In the market you may find them fresh usually in two sizes, small and larger. If you do not find it you can also use portobello mushrooms. Portobello belong to the same family as agarics, but have a browner hue and a larger “head”. Also their taste is a little deeper, more earthy than the whites.
Whichever of the two you choose, you should pay attention to their cleaning. Remember that mushrooms absorb water like sponges, so you should not wash them. To clean them you will simply need a piece of kitchen paper or the special brush.
Sage, dried or fresh?
Sage is one of the ingredients that I love very much and I often use in my kitchen. So I always have a pot of sage at home. If you do not have fresh sage, which is very likely, or you can not find in the market, something that is also very likely, then you can add dried. But may I tell you something? If sage is something you love, get a pot, it is a brilliant ingredient.
What is the ideal pasta shape for the recipe?
For this pasta recipe I used the penne from my favorite MISKO. The reason I chose this particular pasta is its shape. The penne has the ideal shape for the ultimate bite. With a single fork you can taste the whole dish by capturing a few mushrooms, pasta and at the end a small meatball. What else to ask for?
Let’s veganize it!
The recipe can easily be adapted for vegans. You just have to substitute the pork meatballs with vegetarian meatballs, or use soy minced meat. There is always the possibility to remove them completely but then we will talk about a quite different pasta dish.
In addition, the butter should be substituted with shortening. While the parmesan should be completely removed. I do not suggest substititing it with vegan parmesan as it has a completely different texture and I don’t think that it will not bind our pasta properly.
Penne with mushrooms, pork meatballs and crispy sage
- 500 gr penne MISKO
- 50 gr butter
- 10-15 fresh sage leaves
- 300 gr white mushrooms, cut into slices
- 100 ml white wine
- 120 gr freshly grated Parmesan cheese
- freshly ground black pepper
For the meatballs
- 300 gr minced pork
- 2-3 tbsp oatmeal flakes
- ¾ tbsp water
- 1 egg
- ¼ tsp cumin
- ½ tsp oregano
- ½ garlic clove
- 1 onion, finely chopped
- ½ tsp salt
- ½ tbsp vinegar
- freshly ground black pepper
- flour, for frying
- olive oil, for frying
For the meatballs
- Add all the ingredients for the meatballs in a large bowl. Mix thoroughly until all of the ingredients are completely combined. Cover bowl with plastic wrap and refrigerate overnight.
- Shape the mixture into small balls (20-25 g each) and dredge them in the flour.
- Fry for 2-3 minutes until golden and mix every so often.
- When ready, remove from pan and transfer to paper towels so they can drain from excess oil.
For the pasta
- In a large pot add about 5 liters of water and bring to a boil. Once the water has boiled, add 2 tbsp salt and after 1 minute the pasta. Boil until the pasta becomes al dente.
- In a large skillet, over medium heat add the butter and add the fresh sage leaves, stir for 10 seconds. Remove the sage from the pan and set aside.
- In the same pan add the mushrooms and sauté for about 10 minutes. Add freshly ground pepper.
- Add the wine and stir until the alcohol evaporates.
- Once the pasta is ready, add it to the pan. Add the parmesan and mix well. If necessary, add a little of the boiled water to the pasta.
- Serve with crispy sage, freshly ground pepper and freshly ground parmesan.
So this was another Saturday pasta. Penne with mushrooms, pork meatballs and crispy sage. A spaghetti with a rustic character, a mouthwatering pasta dish that you should definitely try it.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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