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Italian Sausage & Mushroom Pappardelle


8 oz Pastene Italian Pappardelle
1 medium sweet onion, diced
1 Tbsp Pastene Minced Garlic
2 Tbsp butter
2 Tbsp Pastene Extra Virgin Olive Oil
8 oz baby bella mushrooms, cleaned and chopped
3 sweet sausage links, casings removed
¼ cup heavy cream
½ tsp sea salt, plus more to taste
½ tsp ground sage
⅛ tsp ground nutmeg
¼ cup Pastene Grated Parmesan Cheese
¼ cup Pastene Grated Romano Cheese
¼ cup reserved pasta water
fresh sage leaves, optional garnish


  • Bring a large pot of salted water to a boil and cook the pappardelle until tender, about 7 minutes. Reserve ¼ to ½ cup of the pasta water; drain the pasta and set aside.
  • While the pasta is cooking, melt butter in a large skillet over medium heat, adding olive oil when the butter is melted.
  • Add the diced onions to the skillet and sauté until soft and translucent, about 8 to 10 minutes.
  • Add the minced garlic and sauté for 2 minutes more.
  • Add the sliced mushrooms and sauté until soft, about 5 to 7 minutes.
  • With a wooden spoon, move the onion and mushroom mixture to the edges of the skillet and place the sausage in the middle.
  • Brown the sausage for 8 to 10 minutes, breaking it up with a wooden spoon as it cooks. When the sausage is cooked through, stir the sausage, onions and mushrooms together.
  • Add ¼ cup of the reserved pasta water to the skillet along with the heavy cream, sea salt, ground sage and ground nutmeg; stirring to combine all with the sausage and mushroom mixture. Add a little more of the reserved pasta water if desired.
  • Add the cooked pappardelle to the skillet, gently stirring to coat with the sausage and mushroom mixture.
  • Combine the grated cheeses in a bowl and sprinkle over the pasta mixture, gently stirring until the cheese melts and coats the pasta.
  • Serve immediately in pasta bowls and garnish with fresh or fried sage leaves, if desired.

Product Used

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