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Woodland-style pasta with mushrooms, sausage, and cream from the Italian countryside. This high protein mediterranean dish is a hearty family dinner with rustic, earthy character.
Bring a large pot of salted water to a boil and cook penne pasta until al dente, about 10 minutes. Drain, reserving ¼ cup pasta water.
While pasta cooks, heat olive oil in a deep skillet over medium-high heat. Add sausage and break it apart, browning fully (about 5 minutes) before transferring to a plate.
Reduce heat to medium. Add onion and cook until softened and translucent, 3–4 minutes. Stir in garlic and mushrooms, sautéing until mushrooms release moisture and begin turning golden.
Return sausage to skillet, pour in heavy cream, and stir to combine. Adjust heat to maintain a gentle simmer—do not allow cream to boil. Cook until sauce thickens slightly, about 4–5 minutes.
Add drained pasta and reserved pasta water to the skillet, toss to coat evenly. Stir in parmesan cheese, parsley, salt, and black pepper. Continue tossing over low heat until sauce clings tightly to the pasta, then serve piping hot.
