This post may contain affiliate links. Please read our disclosure policy.
This Italian sausage mushroom pasta recipe is a decadent comfort food treat! It’s easy to throw together this restaurant-quality pasta with everyday ingredients.
You may also like my Easy Italian Sausage Tomato Pasta or Italian Sausage Orzo Soup next.
Why you’ll love it
If you’re fond of Italian sausage and mushrooms, this pasta is sure to hit the spot. Add in some garlic, white wine, and a splash of cream in the luxurious sauce, and it’s a memorable meal! It’s straight out of the simple to make yet tastes fancy S&L playbook.
You only need 30 minutes to elevate a handful of ingredients into a gourmet meal! This creamy Italian sausage mushroom pasta is bursting with flavor, and it’s one of those pasta recipes that does double duty as a quick weeknight dinner or for easy entertaining.
What you’ll need
- Pasta – I like a longer shape like bucatini or spaghetti here
- Italian sausage – I chose mild
- Butter – for sautéing the mushrooms
- Mushrooms – I like cremini, but use whatever variety of mushrooms you prefer
- Garlic – for more savory flavor
- White wine – use a dry white you’d enjoy drinking (not cooking wine) like sauvignon blanc or pinot grigio. If subbing, use low-sodium chicken broth.
- Dried oregano – a punch of herby flavor
- Lemon juice – for a hint of acidity and to balance flavors
- Flour – to thicken the sauce
- Heavy cream – it makes the sauce have the best taste and texture
Pro tip
Be mindful of adding extra salt to this recipe before tasting it since Italian sausage can be quite salty.
How to make sausage mushroom pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta until al dente. Meanwhile, in a skillet, brown the sausage. Transfer it to a paper towel lined plate, and drain any excess fat. Add the butter and mushrooms to the pan.
Sauté the mushrooms until the water is cooked off and they get a nice sear. Add the garlic, and cook until fragrant. Remove the mushrooms to the same plate as the sausage. Add the wine, oregano, lemon juice, and flour, cooking for a minute.
Stir in the cream, and add the sausage and mushrooms back into the skillet. Warm it through, then toss with the drained pasta. Serve with freshly grated parmesan and parsley if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like using a cast iron skillet for making this one.
- Store your uncooked pasta in a tall airtight container for freshness, and this butter dish has convenient markings to measure it out.
- Quickly and easily mince garlic with a garlic press. No peeling needed.
Substitutions and variations
- Add in spinach at the end if you want some greens.
- If subbing the cream for half-and-half, you may need to increase the flour or cook it for a bit longer so it thickens up. Also, be sure not to let the half-and-half boil so that it won’t curdle.
- Use hot Italian sausages or add in some crushed red pepper flakes if you want a little kick.
What to serve with sausage mushroom pasta
- Round out the meal with fresh bread and olive oil and balsamic vinegar for dipping, or go all out and make my Extra Cheesy Garlic Bread.
- A light salad is a great pairing. Try my Super Simple Parmesan Arugula Salad, or try my Creamy Pesto Dressing for something different.
Leftovers and storage
- Store leftover pasta for 3-4 days in the fridge in a covered container.
- When reheating, you might need to add another splash of cream if the sauce gets a bit dry. I recommend boiling up fresh pasta if you know that you’ll have leftovers.
- You could freeze the sauce for up to 3 months, but it’s not my preference since the dairy and mushrooms can change texture a bit.
If you made this Italian sausage and mushroom pasta, please leave a star rating and review below! It’s super helpful for other readers. Tag me on Instagram with your S&L creations!
Italian Sausage Mushroom Pasta
Ingredients
- 8 ounces uncooked pasta
- 16 ounces Italian sausage see note
- 2 tablespoons butter
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 1/3 cup dry white wine or low sodium chicken broth
- 1/2 teaspoon dried oregano
- 1 teaspoon lemon juice
- 1 teaspoon flour
- 1 cup heavy/whipping cream
- Salt & pepper to taste
- For serving: freshly grated parmesan cheese and chopped parsley optional
Instructions
- Boil a salted pot of water and cook your pasta al dente according to package directions.
- Meanwhile, fry the sausage in a skillet until browned over medium-high heat, breaking it up as you go along (about 7-8 minutes). When it's done, transfer it to a paper towel lined plate. If there's a lot of excess fat in the pan, drain it.
- Add the butter to the skillet and let it melt, then add in the mushrooms. Cook them, stirring occasionally, for about 5-6 minutes or until they release water and it's been cooked off.
- Stir in the garlic and cook for 30 seconds.
- Take the mushrooms out of the pan (add them to the same plate that has the sausage).
- Add the wine, oregano, lemon juice, and flour to the skillet. Give it a good stir (only let it cook for about 1 minute).
- Stir in the cream, and then add the mushrooms and sausage back to the skillet. Let it warm through/cook for a few more minutes until it's slightly thickened, then drain the pasta and add it to the skillet and toss. If the sauce thickens up too much, add in a splash of the hot pasta water prior to draining it. Season with salt & pepper if needed (taste first as the sausage can be quite salty!) and serve with parmesan cheese and parsley if desired.
Notes
- For the sausages, anything around the 16 ounce/1 pound ballpark will work. There is a lot of sausage in here, so you could use a bit less if needed. You can either buy bulk ground sausage meat or, if using whole sausages, take the meat out of the casings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Forgot to rate it!
Thank you so much!!
I made this a few days ago, because I needed to use up my mushrooms. I had to lighten it up a bit, and it was still delicious- and so easy. My family loved it, said the mushrooms made this dish. Thank you for the recipe!
You are very welcome, Danni!
Great recipe! I used half and half instead of heavy cream and needed about 2 teaspoons of flour to thicken the sauce. Instead of spaghetti I used medium pasta shells.
So glad you enjoyed it! Thanks for your review!
We enjoyed this dish very much, the only change I made was instead of using the heavy cream I substituted fat free half and half and sauce may have been slightly thinner but was still ever so good. Adding this to our must make again list!!
I’m so happy you enjoyed it, Carol!! 😀 Thanks for your review!