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This Creamy Sausage Mushroom Pasta is pure comfort food. A rich and creamy sauce loaded with Italian sausage and mushrooms served over the pasta of your choice, total crowd pleaser!
Easy Creamy Sausage Mushroom Pasta Recipe
This Creamy Sausage Mushroom Pasta is an exceptional weeknight meal, combining robust Italian sausage, hearty mushrooms, and a rich cream sauce that envelopes every strand of pasta. It’s an indulgent dish that delivers a complex tapestry of flavors and textures, ensuring each mouthful is a delightful experience.
Practical and straightforward, this recipe cuts no corners on taste. It demands simple ingredients and employs an easy-to-follow method, delivering a restaurant-quality meal in just over 30 minutes. Ideal for those busy evenings, this pasta dish is not only a reliable addition to your weekly rotation but also a crowd-pleaser, sure to win over anyone at your dining table. It’s culinary luxury made accessible.
To make the most of this dish, ensure you let the mushrooms brown well and the cream sauce reduce sufficiently. These steps will intensify the flavors and create a rich, thick sauce that coats the pasta perfectly.
- Pasta – I’ve used Mafalda pasta, which is like mini lasagna sheets and works great for holding the sauce. Feel free to use your favorite pasta – penne, spaghetti, or fettuccine would work well too.
- Italian Sausage – You can use either mild or spicy. You could substitute with chicken or turkey sausage, or even some ground meat if you prefer.
- Butter – Used to sauté the garlic and mushrooms. Olive oil can also be used as a healthier option.
- Garlic – Use as much or little as you like. Garlic powder can be used as an alternative, but fresh minced garlic is always the best.
- White Mushrooms – These add a great earthy flavor to the dish. You could use any type of mushrooms you like, such as cremini or portobello.
- Herbs – Fresh parsley all chopped up.
- Red pepper flakes – These add a little heat to the dish. If you don’t like heat, you can omit this.
- Seasoning – Salt and pepper.
- Whipping Cream – This creates the creamy base for our sauce. For a lighter version, you could use half and half, but the sauce will be less rich.
This is an easy pasta dish that comes together with very little effort in just 40 minutes. It’s the perfect solution for busy weeknights or when you’re craving a comforting yet fuss-free dinner.
To begin, you need to get the pasta cooking! Bring a large pot of salted water to a boil. Then cook the pasta according to the package instructions until al dente. Then once the pasta is cooked, drain the pasta water and set it aside.
While your pasta is boiling, cook the Italian sausage over medium heat in a large skillet for about 5 to 7 minutes while breaking it up into crumbles with a wooden spoon. When the sausage is done it will have started to brown and will no longer be pink. Then use a slotted spatula to remove the sausage from the pan and set it aside for now.
Once the sausage is perfectly cooked, use the same skillet to melt the butter over medium heat. Then add the minced garlic and cook it for about 30 seconds until it becomes fragrant. Then stir in the sliced mushrooms and sauté them together with the garlic for about 5 minutes or until almost all of their liquid has evaporated and they begin to brown.
Now, let’s make the flavorful creamy sauce! First, sprinkle the mushrooms with salt and black pepper to season, and then add the red pepper flakes for a little spicy flavor. Next, stir the whipping cream into the mushrooms and then add the sausage back into the skillet. Finally, simmer the sauce for about 7 to 10 minutes until it reduces a bit and thickens up.
To complete the dish, sprinkle some fresh chopped parsley over the creamy sausage and mushroom sauce. Now, spoon the sauce over the cooked pasta. Then serve the dish with some freshly grated parmesan cheese if you like and enjoy!
Frequently Asked Questions
Can I use other types of pasta for this dish?
Absolutely! Any pasta of your choice would work well with this recipe. Penne, spaghetti, or fettuccine are all good options. The key is to choose pasta that can hold onto the creamy sauce well.
What can I substitute the sausage with?
You can use chicken or turkey sausage as a substitute. For a vegetarian version, you could use a plant-based sausage alternative or add more mushrooms and some spinach or peas for extra protein.
Can I use a lower fat cream instead of the whipping cream?
Yes, you can use half and half or even whole milk for a lighter version. However, the sauce will be less rich and creamy.
Can I add other vegetables to this dish?
Of course! Feel free to add other vegetables like bell peppers, spinach, or peas. Just remember to adjust the cooking time accordingly.
- Choose Your Pasta Wisely: Different pasta shapes can carry the sauce better. Farfalle or penne rigate work excellently with this creamy sauce, trapping it within their grooves.
- Don’t Rush Your Mushrooms: To get the best flavor from your mushrooms, sauté them until they’re golden-brown. This concentrates their flavor and removes excess water, preventing the sauce from becoming too thin.
- Spice Level: The red pepper flakes add a bit of heat. Feel free to adjust the quantity to match your spice tolerance. A pinch more if you like it fiery, or skip it altogether if you prefer it mild.
- Dairy Substitute: If you’re looking to cut some calories, you can substitute the heavy cream with half and half, though the sauce may not be as thick and rich.
Store the leftovers in an airtight container in the refrigerator. This dish should keep for 3 to 4 days. When you’re ready to reheat, you may want to add a splash of milk or cream to help revive the sauce as it may thicken in the fridge. Reheat on the stove over medium heat or in the microwave, making sure to stir occasionally for even heating.
Other Delicious Recipes You’ll Love
- Creamy Cajun Pastalaya
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- Leftover Ham And Cheese Penne
- Orecchiette With Sausage And Broccoli
- Cheeseburger Hamburger Helper
- Mushroom Sausage Sheet Pan Gnocchi
- One Pot Sausage Pasta
- 12 ounce pasta (I used Mafalda)
- ¾ pound Italian sausage (no casings)
- 2 tablespoons butter (unsalted)
- 3 cloves garlic (minced)
- 1 pound white mushrooms (sliced)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ¼ teaspoon red pepper flakes
- 2 cups whipping cream ((35%))
- 2 tablespoons fresh parsley (chopped)
- Cook the pasta according to the package instructions.
- At the same time cook the sausage in a large skillet over medium heat until no longer pink and starts to brown. It should take about 5 to 7 minutes. Remove the sausage from the skillet.
- Add the butter to the skillet and melt. Add the garlic and cook for about 30 seconds until it becomes aromatic. Add the mushrooms and stir. Cook the mushrooms for about 5 minutes until they start to brown and all the liquid has evaporated.
- Season the mushrooms with salt, pepper then add the red pepper flakes. Stir in the whipping cream and return the sausage back to the skillet. Cook for about 7 to 10 minutes until the sauce thickens and reduces a bit.
- Sprinkle with parsley and serve warm over cooked pasta.
- Choice of pasta: This recipe works great with various types of pasta. Feel free to use what you have on hand, but keep in mind that pasta with grooves or ridges (like penne or fusilli) helps to hold the creamy sauce well.
- Sausage substitute: You can substitute the Italian sausage with chorizo or ground turkey for a different flavor profile.
- Mushroom variety: While this recipe calls for white mushrooms, you can use other types like cremini or portobello for a deeper flavor.
- Dairy-free option: For a dairy-free alternative, you can use coconut cream or a plant-based cream instead of the whipping cream.
- Spice level: Adjust the red pepper flakes according to your heat preference.
- Add greens: To add a bit more color and nutrition, consider tossing in some spinach or arugula just before serving.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.