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Home » Blog » Main Dish Recipes » Creamy Pasta with Sausage and Mushrooms

Creamy Pasta with Sausage and Mushrooms

Cathy Roma Published: Sep 11, 2019

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Satisfy your pasta cravings with farfalle pasta tossed with sautéed sausage and mushrooms in a creamy white wine sauce. You'll love this recipe for a saucy, easy one dish weeknight meal!
Satisfy your pasta cravings with creamy pasta with sausage and mushrooms. You’ll love this recipe for a saucy, easy, one-dish weeknight meal!
Close up of creamy farfalle pasta tossed with mushrooms and sausage in a creamy white wine sauce served in a white bowl.

What’s your death row meal? (Hint, mine is this creamy pasta with sausage and mushrooms). 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!
Close up of creamy farfalle pasta tossed with mushrooms and sausage in a creamy white wine sauce served in a white bowl.

Still Craving Pasta?

Check out these pasta dishes for more carby comfort:

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Easy Shrimp Scampi

4.18 from 132 votes
Close up of creamy farfalle pasta tossed with mushrooms and sausage in a creamy white wine sauce served in a white bowl.
Print
Creamy Pasta with Sausage and Mushrooms
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Satisfy your pasta cravings with creamy pasta with sausage and mushrooms. You'll love this recipe for a saucy, easy, one-dish weeknight meal!

Course: Dinner, Main Dish
Cuisine: Italian
Keyword: sausage pasta
Servings: 6 servings
Calories: 766 kcal
Author: Cathy Roma | What Should I Make For…
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*
Fat 43g66%
Saturated Fat 17g106%
Cholesterol 105mg35%
Sodium 1285mg56%
Potassium 555mg16%
Carbohydrates 61g20%
Fiber 2g8%
Sugar 3g3%
Protein 25g50%
Vitamin A 770IU15%
Vitamin C 6.1mg7%
Calcium 150mg15%
Iron 2.4mg13%
* 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 September 2019.

355

Main Dish Recipes, Recipe cream sauce, creamy, mushrooms, one pot meal, pasta, pork, sausage, quick dinner, main dish, comfort food

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

★ Made this recipe? Make sure to give it a rating below!

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Reader Interactions

Comments

  1. Mary Ann | The Beach House Kitchen says

    January 18, 2016 at 4:42 pm

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

    Reply
    • Cathy says

      January 19, 2016 at 9:08 pm

      Thanks Mary Ann! Love comfort food this time of year.

  2. Cheyanne @ No Spoon Necessary says

    January 18, 2016 at 7:09 pm

    5 stars
    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!

    Reply
    • Cathy says

      January 19, 2016 at 9:08 pm

      Thanks Cheyanne. It’s definitely stick to your ribs weather here!

  3. Jennifer says

    January 28, 2016 at 12:26 am

    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!

    Reply
    • Cathy says

      January 28, 2016 at 1:50 am

      awesome jen! glad you guys enjoyed!!

  4. gee says

    October 24, 2016 at 2:36 am

    Hello! Can i use chardonnay?

    Reply
    • Cathy says

      October 24, 2016 at 12:04 pm

      Sure, that should work just fine. The rule of thumb is to use a wine that you would drink, not a “cooking wine”.

  5. Brittany says

    February 1, 2017 at 12:08 am

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

    Reply
    • Cathy says

      February 1, 2017 at 7:44 pm

      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

    July 10, 2017 at 10:42 pm

    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.

    Reply
    • Cathy says

      July 12, 2017 at 2:53 am

      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

    July 17, 2017 at 2:39 am

    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!

    Reply
    • Cathy says

      July 17, 2017 at 7:22 pm

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

  8. Suanne says

    July 26, 2017 at 11:06 pm

    5 stars
    Can I use half and half instead of heavy cream?

    Reply
    • Cathy says

      July 28, 2017 at 10:47 pm

      You can. It will be a little less rich and creamy, but should work just fine.

  9. Nikola says

    August 12, 2017 at 8:02 pm

    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.

    Reply
    • Cathy says

      August 14, 2017 at 4:17 pm

      Ooooo! I would love a little white truffle oil on there!

  10. shawn ross says

    October 19, 2017 at 3:10 am

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

    Reply
    • Cathy says

      October 23, 2017 at 1:12 pm

      Foraged chanterelles?! You have me swooning! So glad you enjoyed the recipe!

  11. Mary says

    December 30, 2017 at 11:49 pm

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

    Reply
    • Cathy says

      January 2, 2018 at 1:10 am

      So glad they enjoyed. Spinach is a great addition!

  12. Kaye says

    January 22, 2018 at 6:11 pm

    5 stars
    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!

    Reply
    • Cathy says

      January 22, 2018 at 11:00 pm

      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

    February 5, 2018 at 10:58 pm

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

    Reply
  14. Sandra says

    March 5, 2018 at 11:01 pm

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

    Reply
    • Cathy says

      March 6, 2018 at 1:19 pm

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

  15. Jan B says

    March 13, 2018 at 5:43 pm

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

    Reply
    • Cathy says

      March 18, 2018 at 2:44 pm

      So glad you and your family enjoyed this dish!

  16. Quincy says

    August 2, 2018 at 4:13 am

    5 stars
    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!

    Reply
    • Cathy says

      August 2, 2018 at 3:27 pm

      I’m thrilled to hear that! Glad you’re all enjoying the recipe!

  17. Jayne Hofer says

    August 10, 2018 at 1:37 am

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

    Reply
    • Cathy says

      August 11, 2018 at 3:33 pm

      Happy you enjoyed it. I’m a leftovers for lunch lover too!

  18. Shelly says

    October 20, 2018 at 8:44 pm

    5 stars
    I have made this many times over the past couple of years. And as another person said, my hubby is not a huge pasta fan, however he loves this recipe. I’ve added spinach, broccoli I and cherry tomatoes at various times. This is a keeper! Thank you Cathy!

    Reply
    • Cathy says

      October 22, 2018 at 6:57 pm

      I’m so glad you’ve made it your own Shelly. It’s a constant in my house too, with different variations depending on what’s on hand. I’ve never tried cherry tomatoes in this, but now I definitely will! Thanks for sharing!

  19. Wendy says

    November 3, 2018 at 12:17 am

    5 stars
    Great recipe and delicious! A couple of modifications: I would suggest stirring in the garlic less than a minute before adding the wine so the garlic doesn’t get bitter. I also added an onion and some Italian seasonings.
    Thanks for sharing! ❤️

    Reply
    • Cathy says

      November 4, 2018 at 3:02 pm

      Great additions and tips! Glad you enjoyed!

  20. Cathy Coca says

    January 15, 2019 at 2:46 am

    5 stars
    Really enjoyed this recipe. Found that it was way too salty for us – will cut back on salt next time (we are in our early seventies and have to watch our sodium intake). I added some grape tomatoes right before I added the white wine (I used vermouth because that is what I had on hand). The recipe is a winner – will definitely make again!

    Reply
    • Cathy says

      January 15, 2019 at 1:55 pm

      So happy you enjoyed the recipe! Grape tomatoes sound like a tasty addition. I understand about the sodium and I’m sure if you make adjustments, you’ll be happier next time. Thanks for commenting!

  21. Lana says

    January 20, 2019 at 4:34 pm

    5 stars
    Fantastic recipe – thank you so much. My husband and son loved it!

    Reply
  22. Pam says

    February 13, 2019 at 3:09 pm

    5 stars
    So good!

    Reply
    • Cathy says

      February 13, 2019 at 7:37 pm

      Glad you enjoyed!

  23. Margarey says

    February 17, 2019 at 9:24 pm

    5 stars
    Great recipe, thanks. I used half and half rather than go th the store….again, but I also added a tablespoon of butter for the fat content. Great recipe thanks

    Reply
    • Cathy says

      February 18, 2019 at 3:58 pm

      That’s why I love this recipe, super flexible and adaptable!

  24. Jennifer says

    October 7, 2019 at 10:41 pm

    Do you think this would work without the sausage but double the mushrooms?
    Thanks!!

    Reply
    • Cathy Roma says

      October 7, 2019 at 10:44 pm

      Sure! I would try a mixture of mushrooms for added flavor/texture. Maybe portabello, cremini, oyster, shiitake and button.

  25. Kay says

    December 19, 2019 at 5:26 pm

    Kay, is there anything I can substitute for the wine?

    Reply
    • Cathy Roma says

      December 20, 2019 at 10:38 pm

      A little more stock with a tiny splash of vinegar or a squeeze of lemon

  26. Kirsten says

    February 27, 2020 at 2:25 pm

    5 stars
    I made this last night and it was terrific! Easy and so flavorful. Also like others mentioned you can tweak it with good results. I had chicken sausage on hand so I used that. Also toward the end of cooking i reached in for the parsley only to find it was cilantro (doesn’t that always happen!) so I added a dash of dried basil and thyme and threw in some fresh spinach. For the pasta I used linguini. Definitely love the richness of the sauce with a bit of red and black pepper to give it the kick and the white wine to give it a balance of acidity. I used Chardonnay and it also pairs great with this dish. Will absolutely become a staple recipe, thank you!

    Reply
    • Cathy Roma says

      March 3, 2020 at 4:15 pm

      So many great tips and I totally agree, tweak it to your likes (and refrigerator!). I’ve made it which chicken sausage, spinach, and a mix of other herbs too, all with great results!

  27. Linden Wong says

    February 27, 2020 at 10:05 pm

    4 stars
    I made this today. I used tiny bow pasta. I would probably cut this is half.

    Reply
    • Cathy Roma says

      March 3, 2020 at 4:13 pm

      The tiny bow-ties sound so fun! The recipe can easily be halved if you’re making it for fewer people. The recipe card allows you to slide the servings which then recalculate the amount of ingredients needed for the recipe.

  28. Maria says

    March 9, 2020 at 3:44 am

    5 stars
    Made it this evening and it turns out fabulous! Even my finicky boys loved it! A keeper! Thank you for sharing the recipe!

    Reply
    • Cathy Roma says

      March 9, 2020 at 12:58 pm

      So glad your boys enjoyed. Always a good night when they kids are happy at mealtime!

  29. shane says

    June 26, 2020 at 7:00 pm

    I’m not really a cook, but this looks and sounds Delicious!! I was wondering what you think about adding scallops to it? would it be too much? thanks!!!

    Reply
    • Cathy Roma says

      June 28, 2020 at 2:40 am

      I don’t recommend adding scallops as they are delicate and are best seared so they stay tender. You could always tweak the recipe by adding different types of mushrooms for a more texture and flavor.

  30. Sheila McNamee says

    November 30, 2020 at 2:05 pm

    5 stars
    Made this last night for company and everyone raved! I added some chopped onion and used hot Italian sausages so left out the red pepper flakes. Instead of adding parmesan to the sauce, I added some Black Truffel cheese, so good. Served with extra parmesan on the table. This is restaurant quality and will definitely be my go to recipe. The farfalle done al dente is a perfect choice for this one.

    Reply
    • Cathy Roma says

      November 30, 2020 at 3:14 pm

      So glad you enjoyed and I love all of your tweaks and additions. That truffle cheese has me swooning!

  31. Kiara says

    May 9, 2021 at 1:00 am

    5 stars
    Simple and delicious. I added two shallots along with the mushrooms but otherwise followed the recipe.

    Reply
    • Cathy Roma says

      May 11, 2021 at 4:41 am

      I’m so with you on the shallots. Glad you enjoyed! The simplicity and adaptability of this dish is what makes it a keeper!

  32. Lauren A says

    May 12, 2021 at 1:30 am

    I want to make this for my family of 5, but my mom can’t have any added cheese due to a past major heart attack. Bummer, I know. Any advice on how to not miss the parmesan? Is it CRITICAL to the recipe, or can a low fat substitute or none at all still let this amazing dish shine?

    Reply
    • Cathy Roma says

      May 12, 2021 at 12:36 pm

      The parm definitely adds flavor and salt to the dish. That said, you could omit it for your mom (add an extra sprinkle of salt) and use it as a topping for the rest of you. Can she have cream? That is a must for this dish, so I wouldn’t suggest making it without the cream. Let me know how it goes!

  33. Kelli F says

    July 18, 2021 at 1:56 am

    5 stars
    Very tasty. I used breakfast sausage and ramano as I didn’t have exact ingredients. Wonderful dish. Will make it again!

    Reply
    • Cathy Roma says

      July 21, 2021 at 1:08 pm

      I love to hear how everyone adapts this recipe to make it their own with ingredients that are on hand. Sounds delish!

  34. Karen says

    August 4, 2021 at 4:40 pm

    4 stars
    So good and so easy! I used a short rigatoni, which allowed lots of sauce to get inside every noodle.
    I’ll definitely make it again, but cut back a little on the red pepper flakes, as I found it a little spicier than is my preference.

    Reply
    • Cathy Roma says

      August 30, 2021 at 8:08 pm

      happy you enjoyed and great suggestion about using rigatoni!

  35. Jared Milos says

    January 28, 2022 at 7:52 pm

    This has quickly become a favorite meal for our family.

    One small modification that I make that is killer is adding in a large minced shallot in with the garlic step. Sooooooo good!

    Reply
  36. Jennifer in Ireland says

    March 6, 2022 at 10:20 am

    5 stars
    5 March 2022. Made this as is before (without wine) and love it but last night we got creative. Hubby sliced black olives, some fresh spinach, and diced fresh tomatoes to add at the end. I make my own Italian sausage and oh my goodness, great thing we dined alone…licking bowls may not be accepted with company!!

    Reply

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

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