Creamy Sausage Penne with Mushrooms
Tender penne tossed with browned Italian sausage, sautéed mushrooms, and a quick cream sauce. Cherry tomatoes and broccoli add brightness and texture to this weeknight pasta.
- Total time
- 25 min
- Servings
- 2
- Calories
- 720
- Protein
- 32g
Ingredients
- 8 oz penne pasta
- 6 oz Italian pork sausage (bulk or removed from casings)
- 6 oz mushrooms (cremini or button), sliced
- ½ cup heavy cream
- 1 cup cherry tomatoes, halved
- 1.5 cup broccoli florets
- ½ cup Parmesan cheese, grated
Instructions
- 1
Boil penne in salted water until al dente, about 10 minutes. Add broccoli in the last 2 minutes. Reserve 1 cup pasta water, then drain.
- 2
Brown sausage in a large skillet over medium-high, breaking it apart as it cooks, until no pink remains, about 5 minutes.
- 3
Add mushroom slices to the skillet. Sauté 3 minutes until golden and liquid evaporates.
- 4
Pour in cream and 0.5 cup reserved pasta water. Stir in Parmesan until sauce is smooth and coats the back of a spoon.
- 5
Add penne, broccoli, and cherry tomatoes to the skillet. Toss gently until everything is hot and coated, about 1 minute.
- 6
Serve immediately. Season with salt and black pepper to taste.
Tools you’ll need
- large pot
- large skillet (12-inch)
- colander
- wooden spoon
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