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Sausage and Mushroom Pasta Recipe
Ash Tyrrell

Sausage and Mushroom Pasta Recipe

I made this sausage and mushroom pasta on a cozy evening when I wanted something creamy, filling, and comforting without spending hours in the kitchen. From the first bite, I knew this recipe was a keeper because the savory sausage and earthy mushrooms blend perfectly with the rich, velvety sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Italian sausage – 1 lb casings removed – Mild or sweet works best
  • Rigatoni pasta – 12 oz – Holds sauce and sausage well
  • Fresh mushrooms – 8 oz sliced – Button or cremini preferred
  • Olive oil – 1 tbsp – For browning sausage and mushrooms
  • Garlic – 3 cloves minced – Adds warmth and aroma
  • Onion – 1 small finely chopped – Adds sweetness and depth
  • Heavy cream – 1 cup – Creates a rich creamy sauce
  • Chicken broth – ½ cup – Adds savory depth and balances richness
  • Parmesan cheese – ¾ cup freshly grated – Smooth melting and bold flavor
  • Salt – ½ tsp or to taste – Season gradually
  • Black pepper – ½ tsp – Freshly cracked for best flavor
  • Fresh parsley – 2 tbsp chopped – Adds freshness and color

Method
 

  1. Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. I always reserve a small cup of pasta water before draining, just in case the sauce needs thinning later. Drain the pasta and set it aside.
  2. Heat olive oil in a large skillet over medium heat. Add the sausage and cook while breaking it into small crumbles. Let it brown well, as this adds deep flavor to the entire dish.
  3. Once the sausage is cooked through, stir in the chopped onion. Cook until it becomes soft and translucent, then add the garlic. Let it cook briefly until fragrant, being careful not to burn it.
  4. Add the sliced mushrooms to the skillet and stir well. Cook until they release their moisture and turn golden brown. This step is important for developing their rich, savory taste.
  5. Pour in the chicken broth and let it simmer for a minute to deglaze the pan. Slowly add the heavy cream, stirring gently. Allow the sauce to simmer until it slightly thickens and coats the back of a spoon.
  6. Stir in the freshly grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste. If the sauce feels too thick, add a splash of reserved pasta water.
  7. Add the cooked rigatoni to the skillet and toss gently until every piece is coated with sauce. Let everything cook together for a minute so the flavors can fully blend.
  8. Turn off the heat and sprinkle chopped parsley over the pasta. Give it a final gentle toss before serving warm.

Notes

  • I always brown the sausage well because those caramelized bits add incredible depth.
  • I slice mushrooms evenly so they cook at the same rate and don’t turn soggy.
  • I grate the Parmesan fresh because it melts smoother and tastes richer to me.
  • I let the sauce simmer gently instead of boiling to keep it creamy and smooth.