Penne with Chicken Sausage and Crimini Mushrooms

Penne with Chicken Sausage and Crimini Mushrooms

I generally don’t care for cream in my pasta dish, mainly because it’s too rich and heavy.  However, I had some cream I needed to use up so I decided to add it to my pasta.  It was divine! You can’t even tell there’s cream in it.  For a pasta dish with cream, it was rather light.  So if you’re worried about this dish being too rich and heavy, don’t be!

Penne with Chicken Sausage and Crimini Mushrooms

The crimini mushrooms really gave it that extra meaty texture.  And if you can’t find sweet Italian chicken sausage, sweet Italian pork sausage will work well here too.  Doesn’t it look delicious? Don’t you just want to go into the kitchen and make some? Happy Wednesday!

Penne with Chicken Sausage and Crimini Mushrooms

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  • 1 pound of sweet Italian chicken sausage
  • olive oil for cooking
  • 1 onion, chopped
  • 4 cloves of garlic, finely chopped
  • 1 pound of crimini mushrooms, quartered
  • salt and pepper to season
  • 3/4 cup of white wine (I used a Sauvignon Blanc)
  • 1 (16 ounce) package of penne rigate, cooked to al dente and drizzled with olive oil so it doesn’t stick
  • 3/4 cup of heavy cream
  • 3/4 cup of grated parmesan cheese + extra to sprinkle on top
  • fresh Italian parsley, finely chopped

Penne with Chicken Sausage and Crimini Mushrooms


In a large skillet over medium high heat add a little bit of olive oil and sausage.  Crumble and brown sausage.  Scoot sausage to the side of the skillet and add chopped onions and garlic.  Cook until onions soften, about 5-7 minutes then add mushrooms.  Drizzle a bit more olive oil if needed and continue to cook until mushrooms brown.  Then season with salt and pepper.  Pour wine into the skillet and let it bubble and reduce.  About 3-4 minutes.  Add penne and cream into the skillet and toss to combine.  Then add grated parmesan cheese and continue to toss the pasta.  At this point the pasta is ready.  Remove from heat and check for seasoning before serving.  Garnish each bowl with chopped parsley and extra parmesan cheese, if desired.

Penne with Chicken Sausage and Crimini Mushrooms


88 thoughts on “Penne with Chicken Sausage and Crimini Mushrooms

  1. Stopping here always makes me hungry! This pasta looks perfectly delicious. I am a huge fan of chicken sausage. I take it out of the casing and use it in pasta much like this. I could eat at least 3 myself! Your version looks so good with that wine and the creaminess…ahhh….

  2. This is where Anne and I differ (which is a good thing!) I absolutely *love* rich dishes. The more cream and butter, and everything else that’s supposed to be bad for you, the better. But Anne probably added a few extra years to my lifespan as my diet has slowly changed. “Everything in moderation” is her motto. This dish has just the right amount of richness, I feel. If you want more, the parmesan cheese is a spoonful away. 🙂

  3. I love pasta recipes like this one. And I’m with you on limiting the amount of cream or any fat a bit. Ive gone to enough restaurants where they hide their lack of skills by drowning things in butter or cream. The richness in a dish doesn’t only come from the amount of fat in it. At least that’s what I think. I don’t like oily food either. thanks for this beautiful post!

  4. I like lightly creamed pasta dishes too and yours looks so incredibly delicious! I can imagine how good this tastes with the crimini mushrooms and chicken sausage infused with white wine. Great dish Anne, thanks for sharing and enjoy the rest of the week 🙂

  5. I started using cream in recipes last year . I enjoy the smooth and silky texture it provides. I can’t wait to add crimini mushrooms to my pasta dishes!

  6. I made something super similar last night with spaghetti! And a ton of mushrooms because they were starting to die in my fridge. So good. 🙂

  7. This pasta sound incredible Anne! I love cremini mushrooms and chicken sausage is always a good thing : ) I usually don’t use cream in my pasta either but I’m going to have to try this because it looks too good to pass up!!

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  9. Made this tonight and LOVED it! Husband said it was better than a restaurant! Followed the recipe, just omitted the salt and pepper. So delicious. Can’t wait for the leftovers!

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