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Sausage and Mushroom Pappardelle

Sausage & Mushroom Pappardelle

The House + Hive
An authentic Italian pasta dish with sausage and mushrooms and a light sauce.
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Servings 4


  • 1 tbsp Olive oil
  • 9 ounces Italion sausage, casings removed
  • 1 Onion, finely chopped
  • 1 clove Garlic, minced
  • 1 pound Baby Bella mushrooms, sliced
  • 2 tbsp Fresh thyme leaves
  • 1/2 tsp Red pepper flakes
  • Salt and pepper to taste
  • 3 tbsp Butter
  • 1/2 cup Fresh parsley for garnish
  • 1/2 cup Parmesan cheese, freshly grated
  • 8 oz Egg Pappardelle Pasta Can substitute extra wide egg noodle
  • 1/2 cup Pasta water


  • In a large skillet, heat oil over medium-high heat. Add sausage, garlic, and onion. Break up sausage with a spoon. Cook until onions are tender and golden, about 7 minutes, taking care not to burn the garlic. Add the mushrooms, fresh thyme, and red pepper flakes. Cook and stir frequently, 10 to 12 minutes. Remove the skillet from the heat season with salt and pepper.
  • Bring a large pot of water to a boil.  Add salt and pappardelle. Cook about 6 minutes until pasta is al dente. Reserve a 1/2 cup cooking liquid, and drain pasta. Return pasta to pot.
  • Add butter to mushroom mixture along with the pasta water. Return mushroom mixture to pot and toss to combine. Garnish with fresh chopped parsley and shredded Parmesan cheese. Enjoy!


Recipe adapted from Martha Stewart.