Penne with Chicken Sausage and Crimini Mushrooms


  • 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


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.