Do Share Recipe

Sausage and Mushroom Pasta Recipe | Hearty & Flavorful Dish

I just made this sausage and mushroom pasta recipe the other night, and I can’t get over how comforting it turned out. The creamy sauce, the browned mushrooms, and the savory sausage come together in such a cozy, satisfying way. It’s one of those meals that feels special but doesn’t require hours in the kitchen.

I love how everything cooks in one pot, making cleanup super easy. If you’re craving something warm, hearty, and full of flavor, this recipe is definitely worth trying. You can also enjoy similar indulgent treats like Chocolate Covered Cheesecake Strawberries Recipe for a sweet finish to your meal.

Ingredients

Here’s what you need to make this recipe (serves about 4):

250 g sliced mushrooms — fresh mushrooms brown beautifully and give a richer flavor than frozen ones.
400 g pork sausages, casings removed — removing the casing helps the sausage break into tender, flavorful pieces.
4 garlic cloves, finely diced — fresh garlic adds sharpness and depth.
60 ml dry white wine — helps lift all the browned bits and adds gentle acidity.
800 ml chicken stock — the main liquid that cooks the pasta and builds the sauce.
240 ml heavy cream — creates the silky, rich sauce we all love.
350 g uncooked penne (or similar pasta) — short pasta shapes hold creamy sauces really well.
50 g freshly grated Parmesan — fresh grating melts smoother and tastes more intense.
2 heaped tablespoons chopped fresh parsley — brightens and balances the richness.
100 g baby spinach — adds color and freshness without overpowering the sauce.
Olive oil — for sautéing.
Salt and pepper — adjust to taste.

Note: serves 4 people with the given ingredient quantities

Variations

Want to switch it up? Try these easy variations:

Dairy-free: Replace heavy cream with coconut cream or a plant-based cooking cream, and use dairy-free Parmesan.
Lighter version: Use half-and-half instead of heavy cream.
Add spice: Stir in chili flakes when browning the sausage.
Extra flavor: Add crisped pancetta or bacon for a smoky twist.
Herb lovers: Mix in dried oregano or basil while sautéing the sausage. You can also experiment with savory dishes like Pepper Steak with Bell Peppers and Onion Recipe for a meaty variation.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Equipment You Need

Knife & chopping board — to prepare mushrooms, garlic, and herbs.
Large pot or deep sauté pan — everything cooks in one pan.
Wooden spoon — for breaking up sausage and stirring.
Measuring jug — for wine, stock, and cream.
Cheese grater — to freshly grate Parmesan.

How to Make Sausage and Mushroom Pasta

A simple, one-pot pasta full of creamy, savory flavor.

Prepare the mushrooms

Heat olive oil in a large pot over medium-high heat, then add the mushrooms in a single layer. Let them brown without stirring too much so they caramelise nicely. Once golden and slightly reduced, season lightly with salt and pepper and set aside.

Cook the sausage and garlic

Add a bit more oil if the pot looks dry, then add the sausage meat. Break it apart with your spoon and cook until browned and slightly crispy. Stir in the garlic and sauté for about 30 seconds. Pour in the white wine and let it reduce until most of the liquid evaporates, scraping up any browned bits for extra flavor.

Combine pasta and sauce

Pour in the chicken stock and heavy cream, then stir in the uncooked pasta and return the mushrooms to the pot. Let everything simmer gently until the pasta becomes al dente and the sauce thickens. Add extra stock or water if needed. Turn off the heat and stir in Parmesan, parsley, and spinach until the greens wilt. Taste and adjust seasoning.

Additional Tips for Making This Recipe Better

Here are some things I’ve learned from making this dish a few times:

I let the mushrooms brown deeply — the darker they get, the more flavor they bring.
I like adding a bit more Parmesan at the end to make the sauce extra creamy.
When reheating, I always add a splash of water or stock to loosen the sauce.
I stir in extra parsley right before serving to freshen the whole dish.

How to Serve Sausage and Mushroom Pasta

Serve this pasta warm in shallow bowls so the sauce spreads nicely. Top with extra Parmesan and freshly chopped parsley for color and aroma. A simple green salad or warm garlic bread pairs perfectly with this creamy pasta. It’s also great with a squeeze of lemon for a fresh finish.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: about 998 kcal
Protein: around 33 g
Carbohydrates: about 81 g
Fat: roughly 62 g

Make Ahead and Storage

Storing: Once cooled, refrigerate in an airtight container for 2–3 days. The flavors deepen, and the sauce stays creamy.

Reheating: Warm gently on the stove. Add a splash of water or stock if the sauce thickens too much.

Freezing: This creamy pasta isn’t ideal for freezing — the sauce can split and become grainy once thawed.

Why You’ll Love This Recipe

This sausage and mushroom pasta is a true comfort dish. Here’s why it’s so special:

Quick and easy: Ready in just 30 minutes with minimal prep.
One-pot convenience: Everything cooks together — fewer dishes, more flavor.
Rich and satisfying: Creamy sauce, savory sausage, and golden mushrooms make every bite comforting.
Flexible and customizable: Easy to adapt for lighter, dairy-free, or spicier versions.
Perfect for weeknights: Simple ingredients, big flavor, and very little effort.

Ben Carraoli