Creamy Pasta with Sausage and Mushrooms

October 8, 2018 By Cathy — 33 Comments
Satisfy your pasta cravings with farfalle pasta tossed with sautéed sausage and mushrooms in a creamy white wine sauce. Savory, saucy, and weeknight simple!

Creamy farfalle pasta tossed with mushrooms and sausage in a creamy white wine sauce, in a large saute pan with a wooden spoon.

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.

Sometimes you need a big bowl of pasta. You just do. It’s hard to pick a favorite…pasta smothered in a rich marinara, baked with cheese until golden and crusty, or tossed in a light savory sauce; all are contenders for that final bite.

Pasta is the common denominator for mealtime satisfaction in my house and this creamy pasta with sausage and mushrooms is the hand’s down favorite. It cooks up quick and easy making it a weeknight winner and the combination of flavors and textures hit all the high notes…

…a rich and creamy velvety sauce

…savory, earthy mushrooms, sausage, and parmesan punctuates every bite

…did I mention it’s so simple and EASY to prepare?

The ingredients for creamy pasta with mushrooms and sausage are gathered on a cutting board including wild mushrooms, sausage, parsley, olive oil, cream, and parmesan cheese.

Let’s make Creamy Pasta with Sausage and Mushrooms

  1. Remove sausage from its casing and crumble (or simply chop up the links) and add to hot olive oil in a large sauté pan.
  2. Cook until well browned and add minced garlic.
  3. Add the fresh mushrooms to the pan and cook until golden brown.
  4. Deglaze with white wine and reduce.
  5. Add the cream, reserved pasta water, parmesan cheese, parsley, and seasonings. Cook until thickened and creamy, adding more pasta water if necessary.
  6. Stir in the cooked pasta (I like farfalle) and toss well to cut. Serve with parmesan and chopped parsley if desired.

 

Close up of creamy farfalle pasta tossed with mushrooms and sausage in a creamy white wine sauce, in a large saute pan with a wooden spoon.

Tips for success

  • DO NOT pour that pasta water down the drain after the farfalle is cooked! The reserved pasta water has starch, salt, and is key in building a velvety, smooth sauce.
  • Any mushroom variety will work in this dish, but a mix of wild mushrooms (cremini, shiitake, oyster) adds an even deeper earthy flavor and a nice chewy texture.
  • Season with salt as you cook to help build the flavor. Think taste, season, taste, repeat!

Still hungry?

Check out these pasta dishes for more carby comfort:
Pasta with Pancetta and Asparagus
Pasta e Fagioli
Easy Pasta Primavera
The Only Mac and Cheese Recipe You’ll Ever Need!
Easy Shrimp Scampi

4.78 from 9 votes
Close up of creamy farfalle pasta tossed with mushrooms and sausage in a creamy white wine sauce, in a large saute pan with a wooden spoon.
Creamy Pasta with Sausage and Mushrooms
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Satisfy your pasta cravings with farfalle pasta tossed with sautéed sausage and mushrooms in a creamy white wine sauce. Savory, saucy, and weeknight simple!

Course: Dinner, Main Dish
Cuisine: Italian
Keyword: sausage pasta
Servings: 6 servings
Calories: 766 kcal
Ingredients
  • 1 lb farfalle pasta
  • 2 Tbsp olive oil
  • 1 lb sweet sausage, removed from casing and crumbled or chopped
  • 2 cloves garlic, minced
  • 8 oz button or wild mushrooms, sliced or coarsely chopped
  • 1 cup dry white wine
  • 3/4 cup heavy cream
  • 1/2 tsp red pepper flakes
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 cup parmesan cheese, grated
  • minced parsley and grated parmesan for serving
Instructions
  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 1/2 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. Cook until the sauce has thickened, adding more pasta water if needed.

  7. Add the cooked pasta and toss well.
  8. Top with a sprinkle of parsley and parmesan to serve.
Recipe Notes
  • DO NOT pour that pasta water down the drain after the farfalle is cooked! The reserved pasta water has starch, salt, and is key in building a velvety, smooth sauce.
  • Any mushroom variety will work in this dish, but a mix of wild mushrooms (cremini, shiitake, oyster) adds an even deeper earthy flavor and a nice chewy texture.
  • Season with salt as you cook to help build the flavor. Think taste, season, taste, repeat!
Nutrition Facts
Creamy Pasta with Sausage and Mushrooms
Amount Per Serving
Calories 766 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 17g 85%
Cholesterol 105mg 35%
Sodium 1285mg 54%
Potassium 555mg 16%
Total Carbohydrates 61g 20%
Dietary Fiber 2g 8%
Sugars 3g
Protein 25g 50%
Vitamin A 15.4%
Vitamin C 7.4%
Calcium 15%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in January 2016 but was republished with step by step photos and tips in October 2018.

Creamy Pasta with Sausage and Mushrooms

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Filed Under: Main Dishes, Recipe

Comments

33 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!

  13. Ashley says:

    This dish is now a family favorite! I did add an onion for a little something extra!

  14. Sandra says:

    Delicious! I love it over spaghetti squash as a substitute for pasta!

    • Cathy says:

      YES! I looooove spaghetti squash and it’s a great alternative for gluten-free folks too.

  15. Jan B says:

    I made this last night and it was delicious! My whole family enjoyed it! Thanks for sharing the recipe!

  16. Quincy says:

    This is sooooo delicious!!! I’ve made it twice now and my family and boyfriend love it as much as I do!! Thanks for sharing this recipe!

  17. Jayne Hofer says:

    This was fantastic!
    Made it for dinner and taking the leftovers to work!
    Nice recipe.

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