Last updated on April 24th, 2019 at 07:03 pm
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!
I never mentioned it on the blog before because I just couldn’t go there and was not ready to share this with you guys, but my dear dog Mia passed away last May. Usually I’d share pictures with her here on the blog, but as you’ve noticed I haven’t shared anything in a while. It was one of the hardest things I’ve gone through, she was very dear to us and even to this day I cannot think of her and not start crying. It was very painful, and we loved her very much. I would share a picture with her here in this post, but I know that I still can’t look at her pictures without starting to cry.
I knew even back then that we’d eventually get another dog, but for the longest time we felt guilty, heck even now I feel guilty but I think we’re finally ready to think about adopting another dog. Hubs has done his research, meaning he’s looked at which breed of dog has the least amount of health issues. After all the health issues Mia has had, he wants a perfectly healthy dog. Of course that’s not possible but he’s trying. After all his research, I think we have settled on the Australian Shepherd breed and are now looking into getting one. I have to say I’m excited and I can’t wait to have another puppy in the house, but it’s also very bitter sweet. Mia was our first dog and will always have a very special place in our hearts. I’d love to hear from you on what breed of dogs you guys have and what kind of health issues, if any, they have.
Before I start bawling here, I should tell you about today’s recipe because it’s another comforting dish, a feel good dish. When I get nostalgic and think about my dog, I need comfort food and I always gravitate towards creamy pasta dishes like Creamy Cajun Pastalaya and One Pot Hamburger Helper Lasagna.
This dish is not only rich and good for your soul but it only requires a handful of ingredients and it’s really simple to make. You will need to start with some good Italian sausage, I actually used spicy Italian sausage which is why if you watch the video you will notice the sausage meat is quite red, however, feel free to use the mild one. If you like spicy though, go for the spicy Italian sausage and feel free to add more red pepper flakes in there.
The mushrooms also give this dish a very earthy flavor, plus I love mushrooms. For the non mushroom lovers out there, feel free to use anything else like asparagus or peas, or whatever veggie you like. Also, if you want a burst of freshness in this sauce, feel free to toss in some cherry tomatoes at the end, it will be amazing.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Creamy Sausage Mushroom Pasta
Ingredients
- 12 oz pasta I used Mafalda
- 3/4 lb Italian sausage no casings
- 2 tbsp butter unsalted
- 3 cloves garlic minced
- 1 lb white mushrooms sliced
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1/4 tsp red pepper flakes
- 2 cups whipping cream (35%)
- 2 tbsp fresh parsley chopped
Instructions
- 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.
Watch How To Make It
Notes
★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
V says
September 22, 2018 at 3:56 pmI ended up dicing the mushrooms finely, but I think it made the sauce even creamier. Thank you so much for this awesome recipe! 🙂
Joanna Cismaru says
September 23, 2018 at 10:29 amMy pleasure, just glad you liked it!
Nic says
March 8, 2018 at 5:28 pmThank you for such a fantastic recipe
Beverly Wegener says
January 23, 2017 at 2:24 pmHi Joanna – I am delighted with your book “30-Minute One-Pot Meals”! My cooking has improved dramatically – and my husband and I are oooing and ahhhing with each bite!!
I have a question about the Pan-Seared Chicken with Creamy Garlicky Wine Sauce: I have a non-stick pan (I am willing to purchase another type if you think I should. If so what type of pan?). I browned the chicken on medium heat for the time you said. (I am not sure what you meant by “searing” which I thought meant very hot heat). Anyhow, when I added the white wine & cream, it did not turn brown like the sauce in your picture. It stayed pale. Also the chicken was a bit hard and dry. What am I doing wrong? Thanks for your advise. -Beverly
Joanna Cismaru says
January 24, 2017 at 11:01 amHi Beverly! Thank you for purchasing my book! A non-stick pan should be fine, you don’t want to use high heat because the chicken will burn on the outside and still remain pink on the inside. Perhaps, try medium-high heat and just cook the chicken on both sides until done. Refer to the book for instructions on how to check when the chicken is done. The sauce will brown from the brown bits left in the pan from cooking the chicken, however I wouldn’t worry so much about the color, as long as the taste is good.
mary says
January 21, 2017 at 8:11 pmOh I’m so sorry about your dog, it’s SO hard losing a fur baby. My little Jack russell left us 5 months ago and I’m still crying. This gorgeous dish is a true comfort dish – simply lovely – thank you:)
Joanna Cismaru says
January 22, 2017 at 10:09 amThank you, Mary, sorry to hear about your little Jack russell too, trust me I’m still crying over my pup. All I have to do is look at pictures of her, or I’ll remember something and it sets me off. It’s tough. Hope you try the recipe!
Sara @ Last Night's Feast says
January 21, 2017 at 12:12 pmLooks delicious!
Debbie says
January 20, 2017 at 7:02 pmI NEVER leave comments unless I`m really affected by the post. This one got to me. We lost our 13 year old chihuahua in July of 2009. I felt as if I had lost a child. Despite swearing to never get another prior to losing her, I felt so empty the next morning I had to do something to alleviate the hollow spot. We checked the paper and found another chihuahua. The people who had her had no business raising dogs. She was flea ridden with big patches of missing fur. We took her home and named her Black Sassafras Our Saving Grace. Sassy Grace is totally different with her own personality. So far, she has no health problems except for being overweight, which is mainly our fault. Our first little girl had severe allergies and had to take shots from the time she was about 5 years old. As i try to type with one hand and rub Sassy`s belly with the other, i remember how much of a distraction she provided at a much needed time. Good luck with your new baby.
Joanna Cismaru says
January 21, 2017 at 10:32 amThank you so much, Debbie! I love the name of your puppy! Thank you for sharing your story with me, it means a lot to me.
Maggie says
January 20, 2017 at 4:58 pmJoanna, like many, I empathize with your loss of Mia… I lost my 2 long-time friend(s); Corgi’s in 2016; One on Valentines Day and the other (16 yrs with me) on May 13th, (Friday the 13th!). I found being without a canine buddy harder than constantly crying over the loss so I adopted a “rescue dog” that was a Corgi-Red Healer (cattle dog) mix. I decided I did not want to get one that looked just like my long time Corgi breed choices, so this was a perfect way to enjoy 2 breeds in one! It did not take long to find I had made a great choice and sharing my love with my new buddy was EASY! My Mango was among many from ‘kill shelters’ around the country that the rescue group collects and travels around the States to find homes. I ended up with a great dog and he ended up with a Good-Safe loving home. The breed really does not matter.
Joanna Cismaru says
January 20, 2017 at 5:41 pmI agree with you. Mia was a beagle and I love beagles so much I think they’re the most adorable looking dog, but I find I cannot get another beagle for fear of comparing the new pup with Mia. I agree that the breed doesn’t matter, but my husband took this way harder than I did, so I’ll let him pick the dog that he thinks is good for us.
Dawn says
January 20, 2017 at 8:46 amI’m so, so sorry about Mia, Joanna. It’s so hard to lose a beloved pet. The only thing I’ve heard about dog breeds is that it’s better to get a mixed breed because a lot of the pure breds have health issues. But it sounds like you’ve done plenty of research and found a breed that doesn’t have these problems. We briefly considered a dog (never had one as an adult with my own home) after our cat died last year, but ended up with another cat due to lifestyle compatibility.
I’m a regular reader who rarely comments, but just wanted to say I love your writing style and your recipes!
Joanna Cismaru says
January 20, 2017 at 8:52 amThank you so much Dawn, it means a lot to me! I used to have a cat, but hubs is deathly allergic to them, so dogs it is for us.
Suzi says
January 20, 2017 at 7:27 amSo sorry about your baby girl. I lost two ( a 7# pound Pomeranian and a 130# American/English bulldog) within a month of each other a couple years ago, still think about them too! I did research as well…it seems that the best bet for the least amount of health problems tends to be mixed breeds because the healthier genes tend to mask over the problem genes. Of course, once I started looking for a new puppy all that research went out the window when I saw puppy faces! I went with another Pomeranian which is one of the breeds I had before and I love how they’re small enough to tuck into my robe and go about my day. That way I can still get my snuggles in. 🙂 Good Luck!
Joanna Cismaru says
January 20, 2017 at 7:56 amOh Pomeranian are adorable! Thanks Suzi for sharing your story with me, I honestly don’t know how you handled losing 2 pups within a month of each other, must have been horrible.
Peggy Farquharson says
January 19, 2017 at 6:34 pmGreetings, Jocooks- I tried ‘no knead Dutch oven bread’ recipe- very poor results. I followed recipe exactly, but I was wondering how the yeast works without sugar? I let it sit out for 18 hours- didn’t rise at all. I baked for 30 minutes, lid on 10 minutes lid off and the results were like baked playdo. Straight from the cutting board to trash. Looking forward to feedback.
Joanna Cismaru says
January 20, 2017 at 8:04 amPlease check your yeast, it could be expired or no longer good. One way to test your yeast is by adding a tsp to about 1/4 cup of warm water and a tsp of sugar. If the yeast starts bubbling up within minutes it should be fine. No sugar is necessary in this bread, during the 18 hours there should be plenty of time for the dough to rise as you can see in the video.