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Penne with mushrooms, pork meatballs and crispy sage

Prep Time20 mins
Cook Time20 mins
Resting time12 hrs
Total Time12 hrs 40 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: meatballs, mushroom, pasta
Servings: 6 people


  • 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
  • salt
  • 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.
  • Place a pan with olive oil over medium to high heat and let it get hot.
  • 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.