Sausage and Mushroom Pasta

When you’re craving dinner at an Italian trattoria but you only have 30 minutes, sausage and mushroom pasta is the answer. It tastes restaurant-worthy, and it’s the epitome of comfort food, with that covetable balance of protein, carbs and cream. It also requires just six ingredients, most of which are cooked in one pan. This Italian sausage and fresh mushroom rigatoni feels like a hug in a bowl, so go ahead and add it to the “cozy” category of your go-to pasta recipes.

Ingredients for Sausage and Mushroom Pasta

• Rigatoni: Rigatoni is a popular choice for heavier sauces, like those with cream and mushrooms, because of its ridges and large, hollow center.
• Italian sausage: Spiced with Italian-inspired herbs, this sausage is rich and flavorful, capable of standing up to the creamy, earthy flavors in this dish. If you get sausage in casing, remove it.
• Butter: Butter is used to saute the vegetables and aromatics.
• Fresh mushrooms: You can use a variety of mushrooms here, but those that offer the more “classic” mushroom taste are button, cremini and shiitake.
• Garlic cloves: Savory, pungent and aromatic, garlic allows for intense flavor without many other ingredients.
• Heavy whipping cream: The heavy cream is, no surprise, responsible for the dish’s creaminess, mixing with the other ingredients to top off the Italian sausage mushroom pasta.
• Fresh parsley (optional): Fresh and slightly bitter, parsley helps balance the pasta’s rich, creaminess.

Directions

Step 1: Cook the pasta

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Cook the rigatoni according to the package directions.

Step 2: Cook the sausage

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In a large skillet, cook the sausage over medium heat for four to six minutes or until the sausage is no longer pink, breaking it into crumbles as it cooks. Drain the sausage and remove it from the pan.

Step 3: Cook the mushrooms and aromatics

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In the same skillet, heat the butter over medium heat. Add the mushrooms, garlic, salt and pepper, and cook them, covered, for four minutes, stirring occasionally. Uncover the skillet, then cook and stir for two to three minutes, or until the mushrooms are tender and the liquid is evaporated.

Step 4: Combine all the ingredients

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Stir in the cream, and bring the pan to a boil. Reduce the heat, then cook, uncovered, for 8 to 10 minutes or until the sauce is slightly thickened. Return the sausage to the skillet, and heat it through. Drain the pasta, then serve it with the sauce, sprinkled with parsley, if desired.

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Sausage and Mushroom Pasta Variations

• Toss in some greens: Right before the cooking finishes, toss in some greens that easily wilt, like arugula or spinach.
• Add more aromatics: For more flavor, add some sliced onion or herbs like dried basil, oregano or Italian seasoning to play up the Italian flavors.
• Top it with Parmesan: Sprinkle some Parmesan cheese on top for extra creaminess and saltiness.
• Switch out the pasta: For something a little different, serve the sausage and mushroom sauce over rice or noodles instead of pasta.

How to Store Sausage and Mushroom Pasta

You can place your mushroom and sausage pasta in an airtight container in the fridge for up to three days. Reheat it on the stove or in the microwave. If you reheat it on the stove, you might need to add a dash of water or chicken stock if the sauce has gotten a bit thick.

Can you freeze sausage and mushroom pasta?

We wouldn’t recommend it. Cream-based sauces don’t tend to freeze well.

Sausage and Mushroom Pasta Tips

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How do I keep my pasta from sticking?

Let’s get you the perfect pasta. To prevent it from sticking, use 3 quarts of water in a large pot for every 8 ounces of pasta. Add the pasta only after the water is fully boiling.

Do I have to use rigatoni?

We like how rigatoni and the creamy sauce interact, but you can use whatever pasta shape you prefer. Just take note of the different cooking times.

How do I clean my mushrooms?

Wipe any dirt off your mushrooms with a damp towel. Don’t rinse them—mushrooms absorb water very happily, and we want to avoid that before making your sausage mushroom pasta.