Creamy Italian Sausage Pasta with Mushrooms and Peas

  • Author: Bri McKoy


  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 5 oz shiitake or baby portobello mushrooms, sliced
  • 1 shallot, chopped
  • 3 garlic cloves, minced
  • 2 tsp kosher salt
  • 14 oz Italian sausage (or breakfast sausage) 
  • 1/4 cup white wine
  • 1/4 cup chicken stock 
  • 1/4 cup heavy cream
  • 1/4 cup mascarpone cheese
  • 1/2 cup frozen peas
  • 1 tsp fresh cracked black pepper
  • 1/2 cup freshly grated parmesan cheese 
  • 16 oz orecchiette pasta or pasta of choice (see notes for other serving options)


Topping (Optional):

  • 1 Tbsp butter
  • 1/2 cup bread or panko crumbs
  • 1 tsp fresh thyme 


  1. In a sauté pan over medium high heat, add the butter and oil. Once butter is melted, add the mushrooms. Cook until browned, about 2 minutes on each side.
  2. Add the shallot and cook for an additional minute. Add garlic and salt and sauté for a one more minute. Add the sausage and crumble while it cooks. Sauté for 8 minutes, until browned. 
  3. Slowly pour in the wine, using a wooden spoon to scrap up the browned bits on the bottom of the pan. 
  4. Add mascarpone cheese. Stir to combine. 
  5. Add chicken stock, heavy cream, and peas.
  6. Remove from heat and add freshly cracked black pepper and the parmesan cheese. Stir.
  7. Serve over pasta and top with bread crumbs. 


For breadcrumbs:

  1. In a small sauté pan over medium high heat, add butter. Add panko or bread crumbs. Sauté until browned, about 2 minutes. Toss in fresh thyme. Use to top pasta. 


To make this dish lighter, instead of serving over pasta you can serve on top of a baked sweet potato or steamed veggies. Or serve with zucchini or butternut squash noodles!