Creamy Pasta with Sausage and Mushrooms

January 15, 2016 By Cathy — 24 Comments
Comfort food made simple! Farfalle pasta is tossed with sausage and mushrooms in a creamy white wine sauce. YUM!

Creamy Pasta with Sausage and Mushrooms

What’s your death row meal? That last thing you want to taste before you head off to the great beyond? I’ve thought long and hard about this. Not because I’m worried that this will somehow become my reality, but because I spend an obscene amount of time thinking about food. What would I want as my final bite? Pasta.

Creamy Pasta with Sausage and Mushrooms

Sometimes you need a big bowl of pasta. You just do. We have salad and chicken and fish all the time for dinner, but every now and then you have to go for it. There is nothing that satisfies like a bowl of pasta. It’s hard to pick a favorite…smothered in a rich marinara, baked with cheese until golden or tossed in a light savory sauce; all are contenders for that final bite.

Macaroni is the common denominator for mealtime satisfaction in my house. When we’re debating what’s for dinner, some version of pasta is going to get four thumbs up. A quick and easy weeknight favorite is this creamy pasta with sausage and mushrooms. Sure, my boys might pick around the mushrooms, but they’re so caught up in this velvety sauce that they find a way to overlook them.

This dish is easy to pull together after that late soccer practice or when you come in the door starving from work. It takes minimal prep and can be on the table in about 30 minutes. The sauce is light and creamy, with chunks of browned sausage and mushrooms tossed in, and finished with parsley and savory parmesan.

Creamy Pasta with Sausage and Mushrooms

I’m still debating which pasta dish I’d want to be my last, but this guy is definitely on the short list. Thankfully it’s not a decision I have to make anytime soon because I’m enjoying the research way too much.

Creamy Pasta with Sausage and Mushrooms

5.0 from 4 reviews
Creamy Pasta with Sausage and Mushrooms
Prep time
Cook time
Total time
Comfort food made simple! Farfalle pasta is tossed with sausage and mushrooms in a creamy white wine sauce. YUM!
Recipe type: Dinner
Cuisine: American
Serves: 6 servings
  • 1 pound box farfalle pasta
  • 2 Tbsp olive oil
  • 1 pound sweet sausage, chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, coarsely chopped
  • 1 cup white wine
  • ¾ cup heavy cream
  • ½ tsp red pepper flakes
  • 1½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ¼ cup parsley, finely chopped
  • ½ cup grated parmesan cheese
  • *additional chopped parsley and grated parmesan for serving
  1. Cook pasta according to package instructions for al dente. Reserve 1 cup of the pasta water when draining.
  2. While the pasta is cooking, heat a large saute pan over med/high heat and add olive oil.
  3. Add sausage and cook until browned and cooked through, 10 - 12 minutes.
  4. Add garlic and cook 1 minute, then add the mushrooms, stirring well. Continue to cook about 5 minutes, stirring frequently so the garlic doesn't burn.
  5. Add the white wine and cook until reduced by half, about 5 minutes.
  6. Add cream and about ½ cup of the reserved pasta water (you can add more if needed as it cooks). Stir in the red pepper flakes, salt, pepper, parsley and parmesan.
  7. Add the cooked pasta and toss well.
  8. Top with a sprinkle of parsley and parmesan to serve.

Creamy Pasta with Sausage and Mushrooms

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Filed Under: Main Dishes, Recipe


24 responses to “Creamy Pasta with Sausage and Mushrooms”

  1. Nothing more comforting than a big bowl of pasta, and this one sounds delish Cathy!

  2. With all this cold weather, the need for a big ‘ole bowl of pasta is huge! Loving this creamy, dreamy pasta, Cathy! Looks just perfect, and like it needs to make an appearance on my dinner table immediately! Cheers, my dear!

  3. Jennifer says:

    Made this to the delight of my entire family tonight. Easy to make and even easier to gobble up! There is not a speck left!

  4. gee says:

    Hello! Can i use chardonnay?

  5. Brittany says:

    Could you sub in cream of mushroom for the cream? :-/

    • Cathy says:

      I wouldn’t sub cream of mushroom soup in place of the heavy cream. I would either leave it out and add a little chicken stock and little more parm, or use a couple spoons of sour cream or creme fraiche.

  6. Mike says:

    My daughter and I both liked this a lot. Our recommendations include using a little less pasta, but more mushrooms. The mushrooms give the dish a real depth of flavor. This recipe is a keeper.

    • Cathy says:

      I’m glad you and your daughter enjoyed the recipe. The great thing about pasta recipes is how easy they are to tweak to your liking. My husband (a mushroom lover) would double the mushrooms, but we met in the middle so my boys would eat it too!

  7. Shelly says:

    I’ve made this several times now. Sooo easy and delicious. I’ve also added broccolini to I or spinach at the last few minutes. Delicious. One of our new faves and hubby isn’t really a pasta fan. Thank you for this gem!

    • Cathy says:

      I’m so glad you and your husband are enjoying this recipe Shelly. Love your additions, broccolini sounds divine!

  8. Suanne says:

    Can I use half and half instead of heavy cream?

  9. Nikola says:

    Great recipe, I’ve done it few times and in all the times it came out different. Few drops of white truffle oil will make a very nice twist.

  10. shawn ross says:

    Just made this tonight with fresh foraged chanterelles. It was absolutely amazing! Will definitely be making this one again, thanks!!

  11. Mary says:

    Made this tonight with fettuccine and added spinach. Husband and son loved it!!!

  12. Kaye says:

    My husband was craving pasta with sausage and I googled around and got your recipe which is going to be a repeat in our household!

    I did deviate a little – my husband ended up buying spicy Italian sausage for this since I didn’t specify which kind, so I made it with that and skipped the red pepper – so good! I also cut the sausage from the casings and broke it up with a wooden spoon as I cooked which distributed the meat really well between the mushrooms and bowties. Thanks so much for this excellent recipe!

    • Cathy says:

      I’m so glad you guys enjoyed it. I sometimes cut the sausage from the casings too, but it’s up for debate in our house which way we prefer it. Thanks so much for taking the time to write in!

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