How to Make Delicious Mushroom and Italian Sausage Pasta Recipe
Mushroom and Italian Sausage Pasta is a dish I grew up eating in Abruzzo. It’s a creamy and silky pasta, and the best part? It comes together quickly. By the time your pasta is cooked, the sauce is ready. This is true comfort food made easy.
This recipe uses dried fresh egg tagliatelle, which adds incredible flavor and absorbs the sauce beautifully. You can also use fettucine or pappardelle, the key is using a long pasta shape so it really absorbs the creamy sauce.
In Italy, I use porcini mushrooms, but as they can be hard to find outside of Italy you can use brown mushrooms or whatever variety you have available – even more than one, as it will add to the flavour profile. Butter, pasta water and pecorino cheese make this dish incredibly creamy, coating the pasta really well without the need for heavy cream. The combination of spicy Italian sausage and tender mushrooms is the perfect pairing, just wait until they start simmering and the most divine aroma will fill your kitchen.
If you’ve been wanting to try Italian sausage pasta recipes, this dish is a great way to start! Not only is it a restaurant-quality meal, but it requires almost no prep time, and you’ll be surprised at how simple the ingredients are. Be sure to enjoy this perfect weeknight dinner while it’s hot from the pan.
Watch How to Make Delicious Mushroom and Italian Sausage Pasta Recipe
If You Love Mushrooms, This Pasta With Italian Sausage Will Be Your New Favorite dish
Vincenzo’s Tips
Keep It Flat
If you don’t have tagliatelle, use fettuccine or pappardelle instead. Long, flat noodles work best for this Italian sausage pasta dish.
To peel or not?
Don’t remove the mushroom skin—just wash it well and remove any dirt remnants. The skin holds most of the flavor and nutrients.
Liquid Gold
Don’t worry if your sauce seems watery while cooking. Mushrooms release extra moisture as they cook, and this liquid gold is exactly what your pasta needs to absorb. If the sauce feels too dry, just add a bit more butter or a splash of EVOO.
Fennel-tastic Flavor
Italian sausage makes this dish incredibly flavorful, thanks to the fennel. If you can’t find Italian sausage, any good-quality pork sausage will work as a substitute. You can use other types of sausage meat if you prefer too., it’s just most common to use pork in Italy.
No Truffle? No Trouble!
If you can find fresh truffle or truffle slices jarred, it will take this Mushroom and Italian Sausage Pasta to the next level. It’s an added touch and you don’t need much.
How to serve Italian Sausage Pasta
Twirl the pasta onto a flat plate and top it with extra mushrooms and sausage. Drizzle generously with the sauce from the bottom of the pan. If you have truffle, add a few slices on top each serve and of course a sprinkle of fresh parsley and Pecorino for the final garnish. Devour immediately!
Italian Sausage Pasta
Print Recipe
Equipment
- knife
- Chopping-board
- fork
- Small plate
- Large pan
- wooden spoon
- large pot
- Tongs
Ingredients
- 300 g Fresh egg tagliatelle
- 200 g / 7oz brown mushrooms
- 3 Italian sausages
- 1 garlic clove, crushed
- 50 g / 1.7oz butter
- Extra virgin olive oil, EVOO
- Parsley, chopped
- Salt & pepper
- Truffle, optional
- Pecorino cheese
- Sea salt
Instructions
- Clean the mushrooms how you desire, then slice them thinly and set aside.
- Create a slit down one side of the sausage and remove the casing. On a large, flat plate, mash the sausage mince with a fork until its broken apart.
- Pour 3-4 tbsp of EVOO into a pan and add the crushed garlic, then add 2 tbsp of water before turning on the heat to medium.
- Add the mushrooms and mix them in well using a wooden spoon. After 2 minutes, add the sausage and mix again.
- Add a splash of dry white wine (Optional) or a little water then season with salt and pepper to taste. Add butter and chopped parsley, spreading the butter evenly in the pan, until it melts and combines all the ingredients well. Lower the heat and cook for 10 minutes
- Bring a pot of water to a boil, add 1 tbsp of sea salt, allow it to dissolve then add the tagliatelle and cook according to the package instructions.
- While the pasta is cooking, place the pan with the sausage mixture over the boiling pasta pot to keep it warm.
- Once the pasta is al dente, return the pan with the sauce to the stove on a low heat. Add the pasta directly to the sauce, put aside one mug of pasta water.
- Use tongs to combine. If the pasta seems dry, add a splash of pasta water and toss it really well. If you want added creaminess, add an extra splash of pasta water, quickly toss, then turn off the heat.
- Finish with a generous amount of grated Pecorino cheese. Mix well with tongs or toss to combine and serve.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
If you have leftovers of Italian sausage, here’s another delicious dish to make the most of them. Made with rigatoni, eggs, guanciale, onion, and fresh basil, it’s a traditional Roman dish, but not widely known – let’s not keep it a secret, it’s much too good!
To balance the richness of this Italian Sausage Pasta dish, I have the perfect pairing—better than garlic bread! Try my Italian bruschetta made with garlic, diced tomatoes, fresh basil, and sourdough bread toasted in a skillet.
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