This Italian sausage and mushroom pasta is the perfect comfort food - Packed with Italian flavors and ready in just 20 minutes!
This sausage and mushroom pasta is so simple to make and is sure to become a family favorite!
If you’ve been here a while, you know I have a soft spot for mushrooms. Whether it’s mushroom risotto or a flavorful mushroom burger, they’re a go-to ingredient in my kitchen—especially in the cooler months.
Their earthy flavor adds the perfect touch of warmth to fall and winter dishes like this one!
And today I'm sharing one of those quick and easy pasta recipes that’s perfect for busy nights.
With just a few ingredients—pasta, pork sausage, mushrooms, and a splash of cream—you can have it on the table in just 20 minutes!
In the cooler months, try adding fresh truffle shavings or truffle butter for a fancy, gourmet twist!
Whether it’s a quick weeknight dinner or a special dinner party, this sausage mushroom pasta is sure to wow your guests!
Ingredients
This delicious mushroom sausage pasta is incredibly easy to make, and all you need is less than 10 ingredients:
- Pasta: You can use long pasta such as linguine or bucatini, or short pasta such as penne, rigatoni or paccheri.
- Sausage: Any good Italian pork sausage season seasoned with salt & pepper (and/or fennel seeds) will work great for this recipe.
- Mushrooms: Use a mix of flavorful mushrooms like porcini, chanterelles, shiitake, and king oyster, either fresh or frozen (no need to defrost them).
- Onion: Use a white or gold onion, its mild flavor pairs works well with the sausage.
- Cheese: use freshly grated Parmigiano Reggiano for a milder flavor, or Pecorino Romano for a stronger flavor.
- Wine: Go for a good quality dry white wine, such as Pinot Grigio.
- Cream: A touch of full-fat fresh heavy cream adds roundness and creaminess to complete this dish.
Add extra ingredients:
- Herbs: Add finely chopped fresh parsley or thyme right before serving the pasta for a fresh aromatic note.
- Spinach: I love tossing in fresh spinach leaves to add a little bit of veggies into the dish.
- Truffle: During the cooler months, you can give this simple pasta a gourmet twist by adding fresh truffle shavings.
How to make Italian sausage and mushroom pasta
The beauty of this quick creamy sausage mushroom pasta is that it's ready in just 20 minutes, and it's super easy to make.
Here below is the step-by-step recipe overview with pictures.
Scroll until the end of the post for the full printable recipe.
STEP 1. Cook the pasta in a large pot according to the package directions. For al dente pasta, drain it 2-3 minutes before the suggested time.
STEP 2. In a skillet, sauté the onion and mushrooms, then add the sausage and cook until browned, pour in the wine, and allow it to evaporate.
STEP 3. Pour the fresh cream into the skillet, followed by a ladle of pasta cooking water.
STEP 4. Drain the pasta and toss it into the skillet. Add Parmesan or Pecorino, season with black pepper, and serve.
Storage tips
- Fridge: Store your leftovers in an airtight container in the refrigerator. They will keep well for two days.
- Reheat: I recommend reheating the mushroom sausage pasta on the stove and add a little fresh cream to keep its creaminess.
More Italian fall recipes to try
If you're a fan of comforting Italian recipes like I am, you’ll love these family favorites:
- Mushroom arancini: Crispy, golden rice balls filled with earthy mushrooms and melted cheese—perfect for a savory snack or main dish.
- Mushroom risotto: Creamy, comforting, and packed with wild mushroom flavor—an ultimate fall favorite.
- Pumpkin sausage lasagna: A rich, flavorful lasagna with savory sausage and creamy pumpkin—perfect for cozy nights.
These dishes are sure to bring warmth and comfort to your table this season!
Did you try this recipe?
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Recipe
Italian Sausage and Mushroom Pasta
Ingredients
- 14 oz pasta, such as rigatoni, penne or bucatini
- 2 tablespoon extra-virgin olive oil
- ½ medium-large onion, finely minced
- 10.5 oz Italian pork sausage
- 5 oz mixed mushrooms, fresh or frozen, chopped
- ½ cup white wine
- sea salt and black pepper to taste
- 6.7 oz heavy cream
- 2 oz Parmesan cheese, or Pecorino Romano
Instructions
- Bring a large pot of lightly salted water to a boil, then add the pasta and cook according to the package directions.
- Meanwhile, heat the olive oil in a large skillet over medium-low heat, add the onion and mushrooms, and sauté for 5 minutes. Remove the casing from the sausage and crumble the meat with your hands, then add it to the skillet and cook it until browned, stirring often.
- Pour in the wine and allow it to evaporate, then continue to cook, stirring often, for 5 minutes or until fully cooked.
- Drain the pasta 2 minutes before the suggested cooking time, for al dente pasta. Reserve 2 tablespoons of pasta cooking water.
- Pour the cream into the skillet, followed by the reserved pasta water, and simmer for a couple of minutes, then season with salt and pepper to taste.
- Add the drained pasta to the sauce, then top it with freshly grated Parmesan cheese or Pecorino Romano and stir all the ingredients. Top with more freshly cracked black pepper if desired, and serve.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Max says
Made this mushroom sausage pasta for dinner last night and it was a hit! I’m going to add truffle butter next time for that extra luxury touch 😉