Creamy Penne Boscaiola with Sausage & Mushrooms
One-pan pasta loaded with browned Italian sausage, sautéed mushrooms, and a silky cream sauce finished with fresh parsley. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 728
- Protein
- 32g
Ingredients
- 8 oz penne pasta
- 8 oz Italian sausage (bulk or casing removed)
- 8 oz mushrooms (cremini or button), sliced
- ½ cup heavy cream
- ¼ cup white wine or dry vermouth
- ½ cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 whole shallot, minced
Instructions
- 1
Boil penne in salted water until al dente, about 10 minutes. Reserve 1 cup pasta water, then drain.
- 2
In a large skillet over medium-high, brown sausage, breaking it apart with a spoon, until no pink remains, about 6 minutes.
- 3
Add mushrooms and shallot; sauté until mushrooms soften and release their liquid, about 5 minutes.
- 4
Pour in white wine, scraping up any brown bits from the pan. Simmer until reduced by half, about 2 minutes.
- 5
Add cream and stir until smooth. Fold in cooked pasta and Parmesan; toss until silky, adding pasta water if needed.
- 6
Taste and season with salt and pepper. Plate and scatter parsley over the top.
Tools you’ll need
- large pot
- large skillet (12-inch)
- wooden spoon
- measuring cups
- measuring spoons
- microplane or box grater
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