Ingredients
Scale
Here’s what you’ll need to make Creamy Sausage Mushroom Pasta:
- 12 oz (340g) pasta (penne, fettuccine, or spaghetti work well)
- 1 lb (450g) Italian sausage (mild or spicy, depending on your preference)
- 8 oz (225g) mushrooms (button mushrooms or cremini work best)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup chicken broth (or vegetable broth)
- 1 tablespoon olive oil (for cooking)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese (optional, for added richness)
- Fresh parsley, chopped (for garnish)
Ingredient Highlights
- Sausage: Italian sausage is the star of this dish, providing deep, savory flavor. You can use mild sausage for a more balanced flavor or spicy sausage if you prefer a little heat.
- Mushrooms: Mushrooms bring an earthy, umami depth to the sauce, balancing the richness of the cream and sausages.
- Cream: Heavy cream adds the necessary creaminess to the sauce, turning it into a luxurious coating for the pasta. If you’re looking for a lighter version, half-and-half is a good substitute.
- Parmesan: Grated Parmesan cheese is optional but highly recommended for extra richness and a touch of nuttiness in the sauce.
- Broth: Chicken broth adds flavor to the sauce without overwhelming it, while keeping the dish light yet savory.
Instructions
Prepare the Ingredients for Creamy Sausage Mushroom Pasta:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (usually around 9-12 minutes). Drain the pasta, reserving about 1 cup of pasta cooking water for later use. Set aside.
- Prepare the Sausage: Remove the sausage from its casing (if necessary) and break it up into small chunks with your hands or a spoon.
- Prepare the Mushrooms and Vegetables: Slice the mushrooms into thin slices, and finely chop the onion and garlic.
Make the Sausage Mushroom Sauce:
- Cook the Sausage: Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the sausage and cook, breaking it up with a spoon, until it’s browned and cooked through—about 6-8 minutes. Remove the sausage from the skillet and set it aside.
- Sauté the Onions and Garlic: In the same skillet, add the chopped onion and garlic. Cook for 2-3 minutes, or until softened and fragrant.
- Add the Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender and browned.
- Add the Broth and Cream: Pour in the chicken broth, scraping up any bits from the bottom of the skillet. Stir in the heavy cream and bring the mixture to a simmer. Let it cook for 5 minutes, allowing the sauce to thicken slightly.
- Season the Sauce: Stir in the dried thyme, oregano, salt, and pepper. Taste and adjust the seasoning if needed.
Combine the Pasta and Sauce:
- Add the Sausage Back to the Skillet: Return the cooked sausage to the skillet and stir to combine. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Toss the Pasta: Add the drained pasta to the skillet and toss to coat the pasta evenly in the sauce. Let the pasta simmer for another 2-3 minutes to absorb some of the sauce.
- Add the Parmesan: If using, stir in the grated Parmesan cheese until melted and the sauce is smooth.
Serve:
- Garnish and Serve: Serve the pasta hot, garnished with freshly chopped parsley and extra Parmesan if desired. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4-6
- Calories: 500-600
- Fat: 30g
- Carbohydrates: 45g
- Protein: 25g