Indulge in this delectable, creamy Sausage Mushroom Pasta, where savory sausage melds perfectly with earthy mushrooms, creating a rich and satisfying dish. Each bite of pasta bathed in a buttery white wine sauce is a combination of flavors, promising a delightful experience with every bite.
Table of Contents
One Pot Creamy Sausage Pasta
I tested 4 recipes today and this one was Jack’s favorite! I was SHOCKED because the man swears that he “dislikes mushrooms”. There’s something about the mushroom herb butter sauce paired with sausage and then deglazed in white wine…i’m drooling just thinking about it. This recipe is pure comfort food!
The homemade sauce has plenty of umami flavors and it pairs so nicely with the ground sausage. It's a creamy sauce thanks to the cheese, but no heavy cream is involved. It’s my non-tomato version of pasta alla boscaiola. This dish has everything you want - the carbs, the veggies, the protein. It’s perfect for weeknight dinners, but also fancy enough for a dinner party or date night in.
This recipe has fairly simple ingredients, too, and the method is straight forward so don’t be intimidated on what may seem like a sophisticated dish. It's a one pot pasta! And if you’re looking for more easy pasta recipes I also think you’ll swoon over this Tortellini Carbonara or this One Pot Alfredo.
Recipe Ingredients
- Rigatoni - I used Barilla. Use gluten-free pasta if necessary.
- Ground Sausage - I used turkey, but I think chicken sausage, beef sausage, regular pork sausage or even spicy Italian sausage would all be tasty here.
- Onion - I recommend white or yellow onion over red onions for a sweeter, milder taste.
- Sliced White Mushrooms - Fresh mushrooms soak up all of the amazing savory aromas in this dish and become so flavorful.
- Thyme - FRESH herbs make all the difference, but if you don’t have any available, use a healthy dose of italian seasoning.
- Dry White Wine - Creates the base of our delicious sauce.
- Cheese - Both freshly shredded Gruyere Cheese and shaved parmesan cheese go into this dish.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Meat: You can use any ground meat. Sausage provides the most flavor here in my opinion, but ground chicken, beef, or turkey work too. Want to make it vegetarian? Break up some smoky tempeh for a similar flavor profile and extra protein.
- Wine: Don’t have any extra wine for cooking? Substitute in extra broth for the sauce.
- Cheese: Feel free to swap in your favorite cheeses. A sharp white cheddar or gouda would be super tasty, too.
- Pasta: Instead of noodles, you could make this recipe with rice or risotto (similar to my Mushroom Rice Pilaf). You could also make this dish with zoodles or spaghetti squash for lower carb.
How to Make This Recipe
1. Heat a deep, large skillet or dutch oven to medium-high heat. Add the noodles and beef broth and cook pasta for 12-15 minutes. It will be longer than package instructions since we are not boiling the liquid. Before draining the noodles, save ½ cup of broth pasta water for the sauce. Drain the noodles and set aside.
2. In the same skillet, (keeping the same heat) add the ground sausage and cook until 80% cooked through. **if you’re using a really fatty sausage, you’ll want to drain the excess grease as it will ruin the consistency of the sauce. See FAQs for how to.
3. Add the diced onion and sliced mushrooms. Continue to sauté for a couple of minutes. Once the sausage is cooked through and onions are translucent, add the minced garlic. Stir.
4. After 1-2 minutes, pour in the white wine to deglaze the browned bits from the bottom of the pan. Turn down the stove to low heat. Stir fresh thyme and pinch of salt. Fold in the cheese (any Schitt's Creek fans out there :P).
5. Add in the noodles, and stir so everything is evenly distributed. Allow a sauce to thicken a bit before removing from heat. Serve garnished with fresh chopped parsley and freshly grated parmesan cheese. Enjoy!
Pro Tip
When it comes to cleaning your mushrooms, WIPE with a damp paper towel instead of rinsing or submerging in water. Mushrooms are like sponges and will absorb anything and everything you put on them. We want to avoid a ton of excess moisture added or they will end up soggy instead of a nice browned crisp.
Recipe FAQs
Store this mushroom pasta recipe in an airtight container for up to 3 days. This pasta keeps great as leftovers and can be reheated in the microwave for 60-90 seconds, or until warmed throughout.
Depending on the type of noodles you’re using, cooking time in the hot (but not boiling) broth will vary. Check the noodles at the 8 and 10 minute mark. You want al dente pasta with a slight bite because it'll continue to cook with the sauce.
It is also possible you have left the heat on for too long when you return the noodles to the pan with the cheese. Once the sauce has thickened, remove the pan from the heat so the dish does not overcook.
If you’re using a sausage with a higher fat percentage, you’ll want to drain the grease before adding the onions and mushrooms. To do so, push the ground meat to one side of the pan. Then tilt the pan on an angle with the meat side higher up so the grease pools toward the side closer to the stove. Use a spoon to scoop out the excess grease or a turkey baster also works great to suck this up! Note: Do not discard of your grease down the drain as it’ll ruin your pipes.
Serving Suggestions
I love this dinner for date night. It’s restaurant quality (similar to my Lemon Garlic Shrimp Pasta). It’s elegant, light, and has so much flavor. Pair with a dry Saviougon Blanc or Merlot or make a simple sangria.
For sides make these Balsamic Green Beans and fresh Pesto Focaccia.
More Recipes You'll Love
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Recipe
Sausage Mushroom Pasta
Equipment
- dutch oven or deep skillet
- Meat spatula
- Rubber Spatula
Ingredients
- 4 cups beef broth
- 12 oz rigatoni
- 1 lbs ground sausage, I used turkey sausage
- ½ white onion, diced
- 1 tbsp salted butter
- 1 tbsp minced garlic
- 8 oz sliced white mushrooms
- 1 tbsp fresh thyme, chopped
- ½ cup dry white wine, I used Sav Blanc
- ½ cup shredded Gruyere
- 1.2 cup shaved parmesan
- pinch salt
Instructions
- Heat a deep, large skillet or dutch oven to medium-high heat. Add the noodles and beef broth and cook pasta for 12-15 minutes. It will be longer than package instructions since we are not boiling the liquid.
- Before draining the noodles, save ½ cup of broth pasta water for the sauce. Drain the noodles and set aside.
- In the same skillet, (keeping the same heat) add the ground sausage and cook until 80% cooked through.
- Add the diced onion and sliced mushrooms. Continue to sauté for a couple of minutes.
- Once the sausage is cooked through and onions are translucent, add the minced garlic. Stir.
- After 1-2 minutes, pour in the white wine to deglaze the browned bits from the bottom of the pan. Turn down the stove to low heat. Stir fresh thyme and pinch of salt.
- Fold in the cooked pasta and cheese (any Schitt's Creek fans out there :P). Allow a sauce to thicken a bit before removing from heat.
- Serve garnished with fresh chopped parsley and freshly grated parmesan cheese. Enjoy!
Nutrition
Notes
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Courtney Paige says
I love making this for dinner! So flavorful, tastes like a restaurant.