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Sausage and Mushroom Pasta for Two

Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 People

Ingredients

  • 6 oz rigatoni
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms, tough stems removed, thinly sliced or chopped about 2 heaping cups
  • tsp kosher salt
  • 4 oz ground Italian sausage
  • ½ cup finely grated parmesan or pecorino cheese plus more, for topping
  • Black pepper
  • 1 tbsp cold butter
  • Fresh parsley, chopped for garnish, optional
  • You can use any mushroom variety here, just make sure you get about 2 heaping cups of sliced or chopped mushrooms.

Items you can prep ahead (optional)

  • Thinly slice 8 oz mushrooms (about 2 heaping cups)
  • Grate ½ cup parmesan or pecorino cheese
  • Chop parsley, if using.

Instructions

  • Fill a large pot with about 2 quarts of water and plenty of salt (about 1 tablespoon). Bring to a boil, then cook your pasta according to the instructions on the box. Reserve 1 cup pasta water, then drain and set aside.
  • In a large skillet over medium-high heat, warm the olive oil. Add the mushrooms, spread them out into an even layer, then let them cook, undisturbed for 3-4 minutes, or until browned. Give the mushrooms a stir and cook for 2 more minutes, or until browned and cooked through. Sprinkle a pinch (⅛ teaspoon) salt all over and mix to combine. Transfer to a bowl to keep warm.
  • In the same skillet over medium-high heat, add your sausage, breaking it up into chunks and spreading out into an even later. Let the sausage cook for 2-3 minutes, undisturbed, or until browned. Give it a stir, breaking up any large chunks into smaller chunks, and let cook again, undisturbed for about 2 more minutes, or until cooked through.
  • In the same skillet over medium heat, add mushrooms, cooked pasta, cheese, ½ cup of the reserved pasta water, and a few cranks of black pepper. Stir everything together and let cook until the liquid reduces and a glossy sauce forms, stirring constantly, about 1-2 minutes. Once the sauce has reduced, add the butter and stir it in to coat until it’s melted into the sauce. If it starts to look dry, add in a splash of pasta water. Serve topped with more cheese, some black pepper, and chopped parsley (if using).

Notes

Substitutions:

  • To make gluten-free,  use gluten-free pasta.
  • To make vegan, substitute another 8 oz of mushrooms for the pork and brown them in two batches using 2 tablespoons per batch and sprinkling them with ¼ teaspoon salt at the end. If you do this, add in 2 cloves chopped garlic, 1 teaspoon fennel seeds, and ¼-½ teaspoon red pepper flakes in the last 30 seconds of cooking the mushrooms. Skip the cheese and add an extra ½ teaspoon salt in with the water. Substitute olive oil for the butter at the end. Top with this pumpkin seed parmesan instead!
  • Use any ground meat in place of sausage. If you do this, add in 2 cloves chopped garlic, 1 teaspoon fennel seeds, and ¼-½ teaspoon red pepper flakes in the last 30 seconds of cooking the meat.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 4 days. This pasta is best fresh!

Leftovers + Repurposing:

  • If reheating, you can stir in a splash of water before microwaving or reheating in a pan on the stove. Be sure to top with cheese, pepper, and a good drizzle of olive oil.