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Sausage And Mushroom Pasta Recipe
Ben Carraoli

Sausage And Mushroom Pasta Recipe

I just made this sausage and mushroom pasta 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.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.