Farfalle with Mushrooms and Italian Sausage

Marsha Gardner


My husband makes his own Link Italian sausage and when he does I always have him package up a half dozen or so packs of sausage before puts it into the casings. I have several recipes that call for bulk Italian sausage and this is one of the tastiest and easiest to make.

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1 lb
farfalle, rigatoni, penne pasta, your choice
1 lb
italian sausage sweet, mild or hot, your choice, cooked and crumbled
12 oz
mushrooms, fresh, sliced
3 clove
garlic, minced
1 small
onion, chopped
1 tsp
italian seasoning
1/2 c
white wine
1 large
roma tomato
1/2 c
heavy cream
1/4 c
basil, fresh, chopped
1/4 c
parsley, italian, fresh, chopped
kosher salt and freshly ground black pepper to taste
parmigiano-reggiano, grated

Directions Step-By-Step

Heat oil in a large sauté pan over medium high heat. Add sausage and cook, crumbling with a fork until no longer pink.

Add mushrooms, garlic, onion and Italian seasoning. Cook until onion is soft. Add wine and sauté until wine has reduced by half.
Add cream and simmer for 1 minute. Add tomatoes, parsley, basil and pasta.

Toss pasta to coat well and heat until pasta has absorbed some of the sauce.

Transfer to a platter and garnish with grated cheese. Season to taste with salt and pepper.

About this Recipe

Course/Dish: Pasta, Pork
Regional Style: Italian