Quick & easy weeknight dinner made with sweet Italian sausage and mushrooms in a creamy garlic white wine pasta sauce.
Prep Time10 minutesminutes
Cook Time40 minutesminutes
Total Time50 minutesminutes
Yield 6servings
4.67 from 3 votes
Ingredients
3TbspOlive Oil
1/2mediumyellow oniondiced
2clovesgarlicminced
1 1/2lbssweet Italian sausage
8ozbaby bella mushroomssliced
1cupwhite wine
1cupheavy cream
1/2cuphalf & half
2Tbsptomato paste
1lbpenne pasta
1/2cupfresh flat-leaf parsleychopped
1cupshredded Parmesan cheesedivided
Instructions
Heat a medium pot of water to boiling and add pasta. Cook according to package directions, until al dente. Drain pasta and set aside.
Meanwhile, in a large Dutch oven, heat olive oil over medium-high heat. Add onion and garlic and cook for 5-6 minutes; until onion is translucent and garlic is fragrant.
Add sausage; stir to combine and break apart sausage; cook for additional 5-7 minutes until sausage is browned and cooked through.
Add mushrooms and season with salt and pepper. cook for about 1-2 minutes; stirring frequently.
Pour in wine, heavy cream, and half & half and bring to boil; stir in tomato paste.
Lower heat and simmer for 20 minutes until sauce has thickened.
Add reserved pasta to the pot and stir to combine all ingredients and coat pasta. Simmer for additional 5 minutes for sauce to absorb into pasta.
Remove from heat and stir in parsley and 1/2 cup of the Parmesan cheese.
Serve immediately, topped evenly with additional Parmesan cheese.