Creamy Sausage and Mushroom Pasta

Ingredients

• 350 grams Penne pasta (Or any pasta shape you like (macaroni, spaghetti, fettuccine, etc.))
• 2 large links (about 250g total) Hungarian sausage (Or any sausage you prefer (smoked, Italian, or even canned sausage))
• 2 tablespoons Butter
• 3 cloves Garlic (Finely chopped)
• 1 medium Onion (Finely chopped)
• 1 medium Bell pepper (Any color, diced)
• 2 400g cans Canned mushrooms (Drained; brand used: JOLLY Mushrooms)
• 3 cups Heavy cream (Or all-purpose cream)
• to taste Salt (For pasta water and seasoning sauce)
• to taste Black pepper
• 1 pinch Cayenne pepper (Optional, for heat)
• 1 handful (about 1/2 cup, shredded) Cheddar cheese
• 1 handful (about 1/2 cup, grated) Parmesan cheese
• 2 tablespoons Fresh parsley (Chopped, for garnish)

Instructions

1. Boil the pasta

   Bring a large pot of water to a boil. Add a generous amount of salt. Add the penne pasta and cook for 10 minutes (1 minute less than package instructions) until just al dente. Stir occasionally to prevent sticking.

   Time: PT10M

   Temperature: 100°C

2. Prepare the sausage

   While the pasta cooks, cut the sausages into both small and larger chunks for a mix of textures. Use any sausage you like.

   Time: PT2M

3. Chop vegetables

   Finely chop the garlic, onion, and bell pepper. Drain the canned mushrooms.

   Time: PT2M

4. Pan-fry the sausage

   Heat the butter in a large skillet over medium-high heat. Add the sausage chunks and pan-fry until browned and fragrant, about 2 minutes.

   Time: PT2M

   Temperature: Medium-high

5. Sauté aromatics and vegetables

   Add the chopped garlic, onion, and bell pepper to the pan with the sausage. Sauté for 1 minute until softened and fragrant.

   Time: PT1M

   Temperature: Medium-high

6. Add mushrooms

   Add the drained mushrooms to the pan. Sauté for 1 minute to combine flavors.

   Time: PT1M

   Temperature: Medium-high

7. Add cream and seasonings

   Pour in the heavy cream. Season with salt, black pepper, and a pinch of cayenne pepper (optional). Bring to a full boil, then reduce heat and simmer for 2 minutes until slightly thickened.

   Time: PT3M

   Temperature: Medium-high to simmer

8. Chop parsley for garnish

   While sauce simmers, finely chop fresh parsley for garnish.

   Time: PT1M

9. Combine pasta and sauce

   Using tongs or a slotted spoon, transfer the cooked pasta directly from the boiling water into the sauce. Toss well to coat, allowing the sauce to cling to the pasta. Add a splash of reserved pasta water if the sauce seems too thick.

   Time: PT2M

   Temperature: Medium

10. Add cheeses and finish

    Turn off the heat. Add a handful each of cheddar and parmesan cheese. Toss until melted and creamy.

    Time: PT1M

11. Serve and garnish

    Transfer pasta to a serving dish. Top with extra parmesan, cheddar, and chopped parsley. Serve immediately.

    Time: PT1M

12. Cleanup

    Wash all used pots, pans, utensils, and cutting boards. Wipe down counters and stove.

    Time: PT5M

Nutrition Facts

Calories

750

Protein

24g

Carbohydrates

65g

Fat

42g

Fiber

4g

Ingredient Substitutions

• Instead of Penne pasta: Spaghetti, Fettuccine, Macaroni
• Instead of Hungarian sausage: Italian sausage, Smoked sausage, Chicken sausage, Canned sausage
• Instead of Butter: Olive oil, Margarine
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Onion: Shallots, Omit if desired
• Instead of Bell pepper: Omit if desired, Pimientos
• Instead of Canned mushrooms: Fresh mushrooms (250g, sliced)
• Instead of Heavy cream: Half-and-half, Evaporated milk (for lighter version)
• Instead of Cayenne pepper: Chili flakes, Omit
• Instead of Cheddar cheese: Monterey Jack, Mozzarella
• Instead of Parmesan cheese: Grana Padano, Pecorino Romano
• Instead of Fresh parsley: Dried parsley, Chives, Omit

Equipment Needed

• Large pot
• Large skillet or sauté pan
• Colander
• Wooden spoon
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Flat scraper (optional)
• Serving platter or bowl

Critical Steps — Do Not Skip

• Boil the pasta just until al dente (do not overcook).
• Pan-fry the sausage to develop flavor.
• Bring the cream sauce to a full boil before combining with pasta.
• Transfer pasta directly from boiling water to sauce for best texture.
• Add cheeses off-heat to prevent curdling.

Chef Tips from the Video

• Use a mix of sausage chunk sizes for best texture.
• Directly transferring pasta from water to sauce helps the sauce cling.
• Taste and adjust seasoning after adding cream.
• For extra flavor, add a splash of white wine before the cream.
• If reheating, add a bit of milk or pasta water to restore creaminess.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently with a splash of milk or pasta water.

Freezer: Not recommended due to cream sauce separation, but can be frozen for up to 1 month. Thaw and reheat gently, stirring well.

Room temperature: Safe for up to 2 hours; refrigerate promptly.

Make-Ahead Tips

• Sauce can be made ahead and refrigerated for up to 2 days. Reheat gently before tossing with fresh pasta.
• Chop all vegetables and sausage in advance for faster assembly.
• Reserve some pasta water for reheating leftovers.