Creamy Mushroom Sausage Pasta Recipe

Creamy Mushroom Sausage Pasta

Get all the creaminess without the heavy cream in this lighter take loaded with earthy mushrooms and sausage.

Serves: 6Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

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Serves: 6

Ingredients

  • 1 box (16 oz.) penne
  • 1 tbsp. olive oil
  • 1 lb. Italian sausage (sweet or hot)
  • 1 small onion, diced
  • 2 tsp. Italian seasoning
  • 1 tsp. dried sage
  • 1⁄2 tsp. salt, divided
  • 1⁄2 tsp. black pepper, divided
  • 1 tbsp. butter
  • 1 lb. sliced mushrooms, roughly chopped
  • 3⁄4 cup whole milk
  • 1 cup grated parmesan cheese, divided

Directions

  • Cook penne according to package directions, reserving 1 cup cooking liquid. Set aside.
  • Heat oil in large sauté pan over medium-high heat. Brown sausages, turning occasionally, about 5–7 minutes. Remove from pan and let cool; slice into thin coins.
  • In same pan with oil and sausage fat, add onion, Italian seasoning, sage and teaspoon each salt and pepper. Cook 3–4 minutes, until onions soften and are coated with seasonings.
  • Add butter, allowing to melt and combine with onion. Add mushrooms and toss to coat. Cook until mushrooms are tender, 3–4 minutes.
  • Return sausage to skillet. Add milk, cup reserved cooking water, and remaining 1/4 teaspoon each salt and pepper. Boil over high heat, stirring occasionally, until thickened and sausage reaches a safe internal temperature of 160°F. Add pasta to pan; stir in cup parmesan until sauce is creamy. Add more reserved cooking liquid, if needed. Top with remaining 1/2 cup parmesan and serve warm, refrigerating any leftovers.

Serves: 6

Ingredients

  • 1 box (16 oz.) penne
  • 1 tbsp. olive oil
  • 1 lb. Italian sausage (sweet or hot)
  • 1 small onion, diced
  • 2 tsp. Italian seasoning
  • 1 tsp. dried sage
  • 1⁄2 tsp. salt, divided
  • 1⁄2 tsp. black pepper, divided
  • 1 tbsp. butter
  • 1 lb. sliced mushrooms, roughly chopped
  • 3⁄4 cup whole milk
  • 1 cup grated parmesan cheese, divided

Directions

  • Cook penne according to package directions, reserving 1 cup cooking liquid. Set aside.
  • Heat oil in large sauté pan over medium-high heat. Brown sausages, turning occasionally, about 5–7 minutes. Remove from pan and let cool; slice into thin coins.
  • In same pan with oil and sausage fat, add onion, Italian seasoning, sage and teaspoon each salt and pepper. Cook 3–4 minutes, until onions soften and are coated with seasonings.
  • Add butter, allowing to melt and combine with onion. Add mushrooms and toss to coat. Cook until mushrooms are tender, 3–4 minutes.
  • Return sausage to skillet. Add milk, cup reserved cooking water, and remaining 1/4 teaspoon each salt and pepper. Boil over high heat, stirring occasionally, until thickened and sausage reaches a safe internal temperature of 160°F. Add pasta to pan; stir in cup parmesan until sauce is creamy. Add more reserved cooking liquid, if needed. Top with remaining 1/2 cup parmesan and serve warm, refrigerating any leftovers.