Creamy Mushroom and Sausage Pasta

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

You must make this mushroom and sausage pasta dinner. Like today. Maybe you could wait until tomorrow, but definitely do not wait much longer than that. I’m tellin’ you, it is comfort in a bowl. How could it not be with Italian sausage, loads of Crimini mushrooms, half and half, sour cream and cream cheese?! Hey I said it was comfort in a bowl, not a diet in a bowl.

One of my many favorite things about fall is that it is mushroom season. I love anything and everything about mushrooms. Mushroom pilaf, mushroom quiche, stuffed portobello mushrooms. The list is long and lovely, just bring on the mushrooms, please.

Crimini mushrooms are my favorite because they can be used in many different things. They’re like white button mushrooms, but they have an earthier flavor. For this reason, I chose to use them in the mushroom and sausage pasta.

Creamy Mushroom and Sausage Pasta

Speaking of pasta, I chose to use some fusilli, because it’s what I had in the pantry. But you can use any kind of short pasta that you like. I think it would be good with penne, ziti or even elbow macaroni. Or you could just eat the sauce with a spoon. I don’t judge.

After you make this creamy mushroom and sausage pasta (you WILL make it, right?), you might want to try these other recipes using crimini mushrooms:

Quinoa with Caramelized Crimini Mushrooms

Rice Pilaf with Crimini Mushrooms

Creamy Mushroom and Sausage Pasta Recipe

Serves 4 Prep Time: Cook Time:


  • 1/2 pound 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



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.



Leave a Comment

  • Reply
    August 14, 2013 at 4:06 pm

    Shelley- It’s one of my favorites! I think it would be good with either, white would be good because you use white in the sauce and it’s creamy. Rea would be good because of the sausage and because it’s a heavy, comfort food type meal. I would personally choose red just because I think of white wine for light summer meals but that is just me :)

  • Reply
    August 14, 2013 at 11:41 am

    This sounds amazing!! Do you thinkg a red wine or a white wine would be better to drink with this meal? I assumed white with the creamy sauce and the fact that it calls for white wine, but with the sausage in it I wasn’t sure.

  • Reply
    May 8, 2013 at 2:41 pm

    @ Philip….a friend of mine in the Netherlands enjoys the American recipes she finds on FB by using American measuring utensils, so she makes sure she prepares the recipes according to the American recipe. An easy way to solve your problem. I do not use metric and neither does anyone I know. But, if I see recipes from somewhere else other than here in America, I assume they will be using metric measurements in their country, the same as American recipes would be using the American way of measuring. If I see a recipe using metric and really want to make it, I look up on the internet the American conversions of metric.

  • Reply
    Maureen Reid
    October 9, 2012 at 8:36 am

    Just came to your blog and fell in love

    Thanks for a wonderful blog

  • Reply
    December 4, 2011 at 6:04 pm

    I used chicken broth instead of both the wine and the mushroom broth, and it was still amazing. I can’t wait to make it again!

  • Reply
    March 21, 2011 at 3:35 pm

    Made this tonight. Oh man, delicious.

    And Philip, it takes like 2 seconds to go to Google and do the conversions. Seriously. Type in “.5 pound in grams” in Google, and it gives you the conversion *instantly*. You don’t even have to do any math.

  • Reply
    Philip Davies
    November 18, 2010 at 11:08 am

    The recipe looks very good, but why on earth are you putting the measurement ONLY in American.

    96% of the population of the planet uses metric measurements, and 4% use American.

    If you are putting things on the world wibe web, please think of the people who are using it.

  • Reply
    October 21, 2010 at 8:47 am

    Thanks, Des!! I will look for that at the store!

  • Reply
    October 19, 2010 at 6:07 am

    This sounds WONDERFUL!! What exactly is mushroom broth, though? I actually have everything in my kitchen to make this tonight, but could I use vegetable or beef broth instead?

    • Reply
      October 19, 2010 at 4:10 pm

      Hey Julia- I used better than buillon mushroom broth. I’ve also seen it in boxes but beef or vegetable broth would work just as well. Hope you enjoy it!

  • Reply
    Jenn's Food Journey
    October 18, 2010 at 7:43 pm

    Oh this does look good…wait, I mean DELICIOUS!!! I wonder if I could pass this by my mushroom hating boyfriend??? :) Well, it will at least be one I try when he’s not around!

  • Reply
    October 18, 2010 at 11:15 am

    Yes, I would make this today, except we’re in leftovers mode, cleaning up stuff that’s in the fridge. I’ve become fond of using dried shiitake mushrooms which I can get really cheap at an Asian supermarket I frequent.

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