Mushrooms and Sausage Pappardelle

"An authentic Italian pasta dish with sausage and mushrooms and a light sauce. Recipe adapted from Martha Stewart"
-- @thehouseandhive
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  • Recipe Card
Prep time 12mins
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 1 tablespoons olive oil
  • 9 ounces italian sausage, casings removed
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 pounds baby bella mushrooms, sliced
  • 2 tablespoons fresh thyme leaves
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons butter
  • 1/2 cup parsley, stems removed and chopped
  • 1/2 cup parmesan, freshly grated
  • 8 ounces egg pappardelle pasta
  • 1/2 cup pasta water
  • salt and pepper to taste,


  • Step 1

    In a large skillet, heat oil over medium-high heat. Add sausage, garlic, and onion. Break up sausage with a spoon. Cook until onions are tender and golden, about 7 minutes, taking care not to burn the garlic. Add the mushrooms, fresh thyme, and red pepper flakes. Cook and stir frequently, 10 to 12 minutes. Remove the skillet from the heat season with salt and pepper.

  • Step 2

    Bring a large pot of water to a boil. Add salt and pappardelle. Cook about 6 minutes until pasta is al dente. Reserve a 1/2 cup cooking liquid, and drain pasta. Return pasta to pot.

  • Step 3

    Add butter to mushroom mixture along with the pasta water. Return mushroom mixture to pot and toss to combine. Garnish with fresh chopped parsley and shredded Parmesan cheese. Enjoy!

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