Italian Sausage and Mushroom Pasta

  • Loriana Shea
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Italian sausage and mushroom pasta

This rustic Italian sausage and mushroom pasta is the kind of dish that brings the warmth of an Italian countryside kitchen right to your table. Savory sausage, earthy mushrooms, and sweet onions are simmered in a tomato-based sauce, then tossed with pasta and finished with parmesan. The addition of reserved pasta water ties everything together into a silky, flavorful sauce.

It’s an easy, one-pan pasta dinner perfect for fall weeknights—or for serving family-style on a Sunday.

Things to know about this Italian Sausage and Mushroom Pasta

  • Pasta Choices: This recipe works beautifully with short pasta shapes that hold the sauce well, like rigatoni, penne, or orecchiette. If you prefer long noodles, try tagliatelle or pappardelle for a more elegant touch.

  • Mushroom Varieties: Cremini or button mushrooms are great, but mixing in porcini, shiitake, or chanterelles will give the sauce a deeper, earthier flavor. Dried porcini can be rehydrated and added to boost umami.

  • Tomatoes: Crushed tomatoes give a rustic texture, but you could also use passata (tomato purée) for a smoother sauce, or whole San Marzano tomatoes hand-crushed for a traditional Italian feel.

  • Herbs: Fresh thyme and oregano add depth, but rosemary or sage bring more autumn warmth. For brightness, finish with fresh basil or parsley.

  • Cheese Options: Parmesan is classic, but Pecorino Romano adds a saltier, sharper edge. For extra indulgence, a spoonful of ricotta on top before serving makes it creamy without heavy cream.

  • Spice Level: Mild sausage keeps it family-friendly, while spicy Italian sausage adds a kick. You can also toss in a pinch of red pepper flakes to heat things up.

  • Make It Meat-Free: Skip the sausage and bulk up with more mushrooms or add lentils for protein.

  • Veggie Add-Ins: Spinach, kale, or roasted red peppers fold in beautifully for extra nutrition and color.

  • Meal Prep Friendly: This pasta reheats well the next day, and the flavors deepen as the sauce sits. Just reserve a splash of pasta water when reheating to keep it sauce

If you loved this recipe, you’ll also enjoy my Meatball Sunday Sauce, , or Sausage & Lentil pasta

Ingredients (4 servings | 30 minutes)

    • 12 oz pasta (rigatoni, penne, or orecchiette work best)

    • 1 lb Italian sausage (mild or spicy, casings removed)

    • 10 oz mushrooms (cremini, button, or a mix), sliced

    • 1 small onion, finely chopped

    • 3 cloves garlic, minced

    • 1 tbsp olive oil

    • ½ cup dry white wine

    • 1 cup chicken stock

    • 1 14 oz. can  crushed tomatoes

    • ½ cup grated parmesan cheese

    • 1 tsp oregano

    • Salt and black pepper, to taste

    • Fresh parsley, for garnish

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water, then drain.

  2. Brown the sausage: In a large skillet, heat olive oil over medium-high heat. Add sausage, breaking it up with a spoon, and cook until browned, 5–6 minutes. Remove and set aside.

  3. Sauté the aromatics: In the same skillet, add onion and cook until softened, about 3 minutes. Stir in garlic and mushrooms; cook until mushrooms release their juices and begin to brown, 6–7 minutes.

  4. Deglaze: Pour in the white wine, scraping up any browned bits from the pan. Simmer until reduced by half.

  5. Make the sauce: Stir in crushed tomatoes, reserved sausage, thyme, salt, and pepper. Simmer for 10 minutes.

  6. Finish with pasta: Add cooked pasta to the skillet, along with 1 cup reserved pasta water. Toss everything together until the sauce coats the pasta.

  7. Serve: Stir in parmesan cheese, garnish with parsley, and serve hot.

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