Creamy Mushroom Sausage Pasta

This mushroom and sausage pasta recipe is an easy weeknight dinner, but it tastes like you slaved over the recipe. It's creamy, rich, and pure comfort food.

Course Main Dishes

Cuisine American

Keyword comfort food, crimini mushrooms, Food, italian, italian sausage, pasta, Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 741kcal

Ingredients

Ingredients:

8 ounces dried pasta
13 ounces ground mild Italian sausage about 4 links removed from casings
2 tablespoons olive oil
3 cups sliced crimini mushrooms
1/4 cup diced shallots
2 cloves garlic minced
1/4 cup white wine
1 cup mushroom broth
1/2 cup half and half
1/4 cup light sour cream
2 ounces cream cheese softened
1/4 cup fresh chopped parsley
salt and pepper

Instructions

Cook pasta according to package directions.
Meanwhile while pasta is cooking, brown Italian sausage in a pan over medium heat. Once browned transfer to a plate.
In the same pan that you cooked the sausage in add two tablespoons of olive oil and heat over medium heat. Stir in mushrooms, shallots and garlic. Cook 5 minutes or until mushrooms are softened and brown.
Pour in wine and mushroom broth allow to cook for 5 minutes. Scrape any brown bits that have stuck to the bottom of the pan. Return sausage to the pan.
Stir one tablespoon of the hot broth into the half and half to temper it.
Stir tempered half and half, sour cream and cream cheese into broth. Continue cooking until the cream cheese has melted and the sauce has thickened slightly, 5 -7 minutes.
Add the cooked pasta to the sauce. Stir to coat. Remove from heat and let stand 5 minutes. Stir once more and add chopped parsley. Season to taste with salt and pepper. Serve.

Notes

Tempering the half and half will help prevent it from curdling when you add it to the hot broth.

If you don't have rotini, you can use any short pasta. Elbow macaroni, penne or ziti would work well.

Nutrition information for estimation purposes only.

Nutrition