This easy Sausage and Mushroom Pasta with Rocket is a real crowd pleaser. Full of savoury flavour with an added bite of peppery rocket.

Sausage and Mushroom Pasta with Rocket

This easy Sausage and Mushroom Pasta with Rocket is a real crowd pleaser. Full of savoury flavour with an added bite of peppery rocket.

I am in love with this sausage and mushroom pasta. It’s so full of flavour from the sausage and creamy sauce, and the rocket adds a lovely grown-up peppery bite. It makes excellent leftovers too (if you can stop yourself from eating everything in one go) so I love to make this on a Sunday evening – Monday is much easier knowing theres a delicious dinner already waiting for you at home!

I use a glass of white wine in the recipe, but you can easily substitute in some chicken stock if you prefer.

Double cream is one of my weaknesses, but if you’re looking to lighten it up a little then a couple of dollops of creme fraiche will do the trick.

Grated parmesan to top it off is a must, but a sprinkle of chilli flakes also goes down a treat.

This easy Sausage and Mushroom Pasta with Rocket is a real crowd pleaser. Full of savoury flavour with an added bite of peppery rocket.
This easy Sausage and Mushroom Pasta with Rocket is a real crowd pleaser. Full of savoury flavour with an added bite of peppery rocket.

Serve this to your friends alongside a nice crisp glass of dry white wine and I guarantee it will be a crowd pleaser. Let me know in the comments if you make it!

Sausage and Mushroom Pasta with Rocket

This easy Sausage and Mushroom Pasta with Rocket is a real crowd pleaser. Full of savoury flavour with an added bite of peppery rocket.

Course Main Course, Pasta
Cuisine Italian
Keyword mushrooms, pasta, sausage
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 servings
Author Carrie Carvalho

Ingredients

  • 1 tsp oil
  • 400 gram herby pork sausage, ideally Lincolnshire
  • 300 gram chestnut or button mushrooms, sliced
  • 2-3 garlic cloves, diced
  • 1 onion, diced
  • 200 ml white wine can sub chicken stock
  • 200 ml double cream
  • 50 gram baby leaf rocket (arugula)
  • 1 tbsp butter
  • 1 tbsp fresh chopped parsley or 1 tsp dried
  • 300 gram your favourite pasta

Instructions

  1. Heat the oil in a deep frying pan or pot over a medium to high heat.

  2. Slice the sausage skins and pop out the meat into the pan.

  3. Brown the sausage meat and break it up with the back of a spatula or wooden spoon as it cooks – it should all crumble and resemble mince.

  4. Once the meat is brown, about 5-8 minutes, scoop out the pan with a slotted spoon and set aside.

  5. Melt the butter in the pan then fry the onions for a couple of minutes till they start to soften.

  6. Add in the garlic and mushrooms and cook for a couple of minutes before you pour over the wine.

  7. Allow to simmer for about 10 minutes while you cook the pasta according to packet instructions, then drain. Reserve a cup of the pasta cooking water.

  8. Stir in the parsley and sausage, then turn the heat to low and pour over the cream.

  9. Season with salt and a generous amount of black pepper, mix well then stir in the pasta. If the sauce is too thick to mix, use some of the reserved water from the pasta, adding a tablespoon at a time.

  10. Place the rocket on top of the pasta mix and give it a minute till it starts to wilt down before you mix everything together.

  11. Serve with some grated parmesan and an optional sprinkle of chilli flakes.

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