CREAMY SAUSAGE, MUSHROOM AND SPINACH ORECCHIETTE

 

Romain Avril

CREAMY SAUSAGE, MUSHROOM AND SPINACH ORECCHIETTE

This creamy sausage and mushroom orecchiette pasta is a comforting Italian-inspired dish made with golden Italian sausage, sautéed mushrooms, and fresh spinach tossed in a silky cream sauce. The orecchiette pasta holds the sauce beautifully, while Parmigiano Reggiano and reserved pasta water create a rich yet balanced finish. Easy to prepare and full of flavour, this creamy sausage pasta recipe is perfect for a cozy weeknight dinner, entertaining guests, or a reliable family favourite.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 730
Ingredients Equipment Method Video

Ingredients
  

  • 400 gr Orecchiette (14 oz)
  • 400 gr Italian sausage (14 oz)
  • 300 gr Mushrooms (cremini or button), sliced (10.5 oz)
  • 1 pc Shallots or small onion, finely diced (finely diced)
  • 3 cloves Garlic, minced
  • 2 g Fresh or dry chilis (1/2 tsp)
  • 100 ml Dry white wine (1/3 cup)
  • 200 ml Heavy cream (35%) (3/4cup)
  • 30 gr Unsalted butter (2 tbsp)
  • 30 ml Olive oil (2 tbsp)
  • 60 gr Parmigiano Reggiano + shavings for garnish
  • to taste Kosher salt + Black pepper
  • 1/2 pc Lemon (zest + juice)
  • 1 ladle Reserved pasta water

Equipment

  • 1 Large pot (to cook pasta)
  • 1 Colander (for draining pasta)
  • 1 Large sauté pan or wide skillet
  • 1 Wooden spoon
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Scale (or measuring cup or spoons)
  • 1 Cheese grater (or microplane)
  • 1 Ladle
  • 1 Pair of tongs

Method
 

  1. Cook the pasta: Bring a large pot of well-salted water to a boil. Cook orecchiette until al dente.Reserve 1 cup / 240 ml of pasta cooking water, then drain.
  2. Brown the sausage: Heat olive oil in a large sauté pan over medium-high heat. Add sausage, breaking it into bite-size pieces. Cook until deeply golden. Remove and set aside.
  3. Sauté aromatics and mushrooms: In the same pan, add butter, then sauté shallot and garlic until fragrant.Add mushrooms and cook until golden and any moisture has evaporated.
  4. Deglaze: Stir in chili flakes (if using) and white wine. Reduce until nearly dry.
  5. Add cream and sausage: Lower heat to medium-low. Add cream and return sausage to the pan.Simmer gently for 3–4 minutes, without boiling.
  6. Combine and emulsify: Add cooked pasta and a splash of reserved pasta water. Toss until the sauce coats the pasta evenly and becomes glossy.
  7. Finish: Fold in spinach until just wilted. Remove from heat and stir in Parmigiano Reggiano, black pepper, lemon zest and juice. Adjust seasoning and consistency with additional pasta water if needed.
  8. Time to plate, garnish with Parmigiano shavings and enjoy. Bon Appétit 🙂

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