This delicious, quick and easy 30 Minute Creamy Sausage Pasta with Mushrooms is going to your go-to quick weeknight dinner! This recipe is full of smoked sausage, mushrooms, and is covered in a creamy sauce that is isn’t too heavy. Your family is sure to gobble this right up!
Why This Recipe Works
It’s quick and easy! There is nothing like a meal that can be ready in 30 minutes and that is exactly what you’ll get with the recipe! With just a few ingredients to prep, you’ll have dinner on the table quickly. How? This meal cooks in one pot. You save 15 minutes of time by cooking the pasta with the other ingredients. Makes clean up a breeze too!
It’s made with easy to find pantry ingredients! The beauty of this recipe is that you may already have everything you need to make Creamy Sausage Pasta in your panty or fridge! If you do have to make a trip to the grocery store, you’ll be able to easily find what you need to make this delicious recipe!
It’s yummy comfort food with an elevated taste. Take your love of comfort food to the next level when you cook with wine! Adding just a touch of white wine gives this dish unbelievable flavor. You might even think you’re eating out at a fancy restaurant, but rest assured you’re at home safe and sound!
What Goes Into This Recipe
How to Make Creamy Sausage Pasta
Sauté sausage, onion, and mushrooms in olive oil until sausage is lightly browned and vegetables have softened. Add garlic and cook for 30 seconds more.
Add pasta, chicken broth, wine, salt, pepper, and thyme to the sausage mixture. Stir to combine. Bring mixture to a boil, cover pan with lid and cook for 6 minutes. Stir, recover, then continue cooking until pasta is tender.
Stir in heavy cream and parmesan cheese.
Gently combine. Taste and adjust salt and pepper. Top with fresh parsley if desired.
Expert Tips for Making Creamy Sausage Pasta
Be sure to use a pan with a lid. The pasta will cook best when the pan is covered because it keeps the moisture in. If you don’t have a a lid, you may need to add more hot chicken broth or water to replace the evaporated liquid.
Use any kind of drinking white wine-not cooking wine. If you are planning to have some wine with dinner, save one cup for the recipe. If you have never used wine in cooking, use inexpensive drinking wine. I like to keep a four pack of inexpensive wine in the pantry for recipes like this one. If I’m not in the mood to drink, I don’t want to open a full size bottle and worry about wasting it.
Use more chicken broth or beer instead of wine. Substitute the wine with more chicken broth, water or even beer instead! The key is having enough liquid to cook the pasta.
Choose your favorite smoked sausage. I almost always make this with turkey smoked sausage, but any variety will work.
Any short cut pasta will do. I love farfalle (bowties) but any shape will be delicious. Macaroni, fusilli or rotini, penne or whatever other fun shape you want to try.
The best mushrooms for this recipe are white button, baby Bellas, or cremini. Choose your favorite, just be sure they are fresh. Don’t use mushrooms that look bruised, slimy, or spongey. You can use canned or bottled mushrooms as well, but the flavor and texture will be best with fresh ones.
Keep an eye on the liquid level. The pasta will absorb most of the liquid, but if it seems overly wet at the halfway point, you can simmer it uncovered or partially covered.
More Easy Main Dishes To Try
Check out all my Easy Main Dish Recipes!
Creamy Sausage Pasta with Mushrooms
- 1 tbs olive oil or any mild flavored oil
- smoked sausage sliced diagonally ¼ inch thick
- ½ cup onion chopped
- 2 cloves garlic minced
- 8 ounces mushrooms thinly sliced
- 8 ounces farfalle any short cut pasta noodle variety
- 2 cups low sodium chicken broth
- 1 cup white wine any variety
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Fresh sprig of thyme
- ½ cup heavy cream
- 1 cup Parmesan cheese
- Heat oil over medium heat in a large skillet.
- Saute sausage, onion, and mushrooms in olive oil until sausage is lightly browned and vegetables have softened.
- Stir in garlic and saute with other ingredients for 30 seconds.
- Add pasta, chicken broth, wine, salt, pepper, and thyme, to the sausage mixture. Stir to combine.
- Bring mixture to boil, put the lid on, then reduce heat to medium and simmer for about 6 minutes. Remove the lid and stir, being sure the pasta isn’t sticking. If the mixture looks very wet, you can leave the lid off, or just partially cover the pan so more of the liquid can evaporate. Let it cook for another 4-6 minutes, keeping an eye on the liquid level. If it’s drying out too much, put the lid back on. You can add more chicken broth, or water if necessary. Just add it a tablespoon at a time!
- When pasta is tender, stir in heavy cream to incorporate completely. Add Parmesan cheese, stirring to melt.
- Sauce will thicken upon standing.