Creamy Pasta with Sausages

So picture this… it’s cold outside, dinner hour creeping up this sort of quiet way, and all I want is something warm – like, truly warm, the kind that’s creamy and soft and gently savory, something that melts frustration. That’s when this creamy sausages mushroom pasta comes to mind. It’s not fancy on paper, but when the sausages sizzle in the pan and mushrooms become golden at the edges… and then that cream hits, oh. The smell alone takes over your whole kitchen – that cozy, herby, buttery kind of thing that makes people hover near the stove. It takes barely 30 minutes and you get this bowl that feels like a hug. A real hug.

Why You’ll Crave It

• Silky cream sauce tucked into every bite of pasta – no dry forks here
• Deep, savory comfort from sautéed sausage and mushrooms (they carry the whole thing honestly)
• Ready in under half an hour, and you don’t need anything complicated
• Adaptable – make it vegetarian, add greens, switch up the pasta… it listens to your cravings
• Reheats surprisingly well for something with cream (a rare quality!)

The first time I made this, I had just moved apartments – there were still boxes everywhere… but this, this made it feel like home.

What You’ll Need

• 300g pasta of your choice: I like penne for this – it traps the sauce beautifully
• 200g sausages: sliced into half-inch rounds, I usually go for spicy Italian, but feel free to use whatever’s in your fridge
• 150g mushrooms: white or cremini, sliced thin so they brown quickly
• 200ml heavy cream: cold from the fridge, it thickens the moment it touches heat
• 50g Parmesan cheese: grated fine, ideally freshly grated… and add a bit extra if you want to snack while cooking (I always do)

Easy How-To

Boil the pasta

Get a big pot of water going – don’t forget the salt, at least a tablespoon. Once it boils, toss the pasta in and cook until it’s al dente. Reserve about a cup of the water before draining – that starchy liquid is like a magic button when you want to loosen up the sauce later.

Sizzle the sausage

While the pasta’s cooking, heat a wide pan with a touch of olive oil – medium heat is enough. Add your sausage slices and let them brown gently – don’t rush them. They need a few minutes to crisp up and get that golden edge.

Add the mushrooms

Once the sausage is nearly done, in go the mushrooms. Stir occasionally, but let them sit enough so they pick up color. They’ll shrink a bit and give off some liquid – don’t worry, it’ll all fold into the sauce later. Everything smells amazing right now.

Stir in the cream

Now, pour in the cream. Lower the heat a little, and let it simmer gently with the sausage and mushrooms. After about 2–3 minutes, it should look thicker – smooth and glossy around a spoon. No need to rush it; this part is where you breathe.

Combine with cooked pasta

Add the drained pasta right into the skillet, sprinkle in the Parmesan, and stir. It might look thick, but this is where that reserved pasta water comes in – add it slowly, a spoonful at a time, until the sauce clings softly to the pasta without being gluey. Taste, adjust salt and pepper. I usually crack a bit more black pepper than seems polite.

Serve and smile

Spoon it into bowls while it’s still piping hot. Sometimes I scatter fresh parsley on top. Sometimes I don’t. Depends how close to bedtime it is.

Good to Know

• If the sauce breaks (looks oily or separated), just stir in more pasta water and a splash more cream – it’ll come back together
• Start with cool cream, not warm – it gives you a smoother sauce without curdling
• You might eat it straight out of the pan. I have. Sorry, not sorry

Serving Ideas

• Serve with a fresh arugula salad – nothing fancy, just lemon vinaigrette and pepper
• Pair it with rustic bread to mop up the last of the sauce – honestly, it would be a crime to waste it

Top Tricks

• Taste everything at the end – not just salt, but balance. A squeeze of lemon or tiniest pinch of nutmeg can lift the whole dish (completely optional, but magical when it works)

Frequently Asked Questions

Can I make this ahead of time?

Yes, though it’s best fresh. If you do, reheat gently with a splash of cream or reserved pasta water to keep it soft and silky.

What pasta shape works best?

Short shapes like fusilli, rigatoni, or penne hug the sauce better. But if you only have spaghetti, it’s still delicious.

Is there a way to lighten it up?

You can try using half cream and half whole milk. Or swap in Greek yogurt at the very end (off the heat!) for a tangier, lighter feel.

How spicy should the sausage be?

Completely up to you. I go for medium heat – it adds depth without overpowering. But sweet or even garlic-heavy sausages work just as well.

Can I add vegetables?

Absolutely. Spinach wilts in beautifully at the last minute, and peas add a gentle sweetness that plays nicely against the richness.