Sausage and Mushroom Pasta

    35 min

    This is a wonderful one dish meal. Pasta is tossed with sausagemeat and mushrooms in a rich and creamy sauce. Enjoy with a side salad and garlic bread, if desired.

    73 people made this

    Serves: 12 

    • 450g penne pasta
    • 3 tablespoons extra-virgin olive oil, divided
    • 450g Italian pork sausages, casings removed
    • 450g crimini mushrooms, sliced
    • 3 cloves garlic, finely chopped
    • 350ml double cream
    • 1/4 teaspoon salt or to taste
    • 1/4 teaspoon cracked black pepper
    • 40g grated Parmesan cheese
    • 225g grated mozzarella

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the grill and set the oven rack about 15cm from the heat source.
    2. Bring a large pot of lightly-salted water to the boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
    3. Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat. Cook and stir the sausagemeat in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the frying pan, leaving the fat in the pan and set aside. Pour the remaining 2 tablespoons of olive oil into the frying pan and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the frying pan and pour in the double cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Pour into a 20x30cm baking dish and sprinkle with mozzarella cheese.
    4. Grill until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (141)


    I made this recipe exactly as suggested. However, after everything was assembled in the casserole dish, I realized the recipe never stated when to add the parmesan cheese. So I sprinkled it on top since I didn’t have any other options at that point. However, I am pretty sure it is suppose to be added with the cream to make the sauce more of an alfredo type sauce. Oh well, I hope this helps. This dish had good flavors, but I probably won’t make again.  -  21 Sep 2009  (Review from Allrecipes US | Canada)


    Fantastic! Thank you so much for enhancing my repertoire of pasta dishes!! My family loved this and hubby went back for seconds... raving about how delicious it is! And for those who don't have heavy cream in the house... I used 2% milk, added about 1/2 cup of butter and some flour and it was thick and creamy and tasted fab! A winner!!!  -  28 Oct 2010  (Review from Allrecipes US | Canada)


    I followed this recipe somewhat--I added half an onion to the mushroom/garlic mixture while it was sauteing, used a mixture of hot & mild Italian sausage, and I had some oven-roasted red peppers which I cut up and added to the pan when I put the heavy cream & sausage in to make the sauce. It turned out absolutely fabulous and I will definitely make it again. Though it's a little high in fat, it's a very delicious recipe.  -  13 Oct 2009  (Review from Allrecipes US | Canada)