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Spicy Sausage Pasta on a plate with Parmesan cream sauce on the bottom, fettuccine pasta on top of the sauce, and then Sausage and Mushroom ragu on top of the pasta. A fork is scooping up pasta in the cream sauce.
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5 from 1 vote

Spicy Sausage Pasta with Mushrooms and Parmesan Cream Sauce

This Spicy Sausage Pasta with Mushrooms and Parmesan Cream Sauce is incredibly delicious and satisfying. It starts with a spicy, but not hot, pork sausage, or linguiça. Then mushrooms, garlic, onions, tomato paste, and broth all cook down for an hour. The result is a thick, rich, flavorful, delicious ragu that goes over the pasta. On the bottom or mixed into the past if you like, is a creamy, decadent parmesan and garlic, cream sauce. Each bite of this pasta dish has a little ragu, pasta, and a little cream sauce.
Course Main Course
Cuisine Brazilian, Italian
Keyword cream sauce, pasta, pork, ragu, sausage
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

Sausage and Mushroom Ragu

  • 1 pound Raw pork sausage removed from the casing
  • 2 tablespoons olive oil
  • 1 clove Garlic, minced
  • ½ Yellow onion, diced
  • 10-12 ounces Mushrooms, rough chopped
  • ¼ cup Tomato paste
  • 2 cups Chicken broth or stock
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Red Pepper Flakes (optional)
  • Salt and black pepper to taste

Parmesan Cream Sauce

  • 1 clove Garlic, minced
  • ¾ cup half and half
  • 1 cup chicken broth
  • 1 teaspoon dried oregano
  • ½ cup Parmesan cheese
  • 1 tablespoon Butter, salted
  • 16 ounces Dry or Fresh Pasta

Instructions

Prepare ingredients

  • Dice the onion. Mince the garlic. Chop the mushrooms.
  • Remove the pork sausage from the casing.

Make the Pork and Mushroom Ragu

  • Preheat a large skillet or frying pan over medium-high heat. Add the olive oil and ground pork. Break up the meat with a spatula so that you get an even layer. Let the pork get browned for about 3-4 minutes. Stir to really break up the pieces and so that it browns on all sides. Transfer the pork to a plate or bowl leaving the fat behind in the pan.
  • Turn the heat down to medium heat. To the pork fat (or add another 2 teaspoons of olive oil if needed), add the onion, garlic and mushrooms and cook for 5-7 minutes until the mushrooms start to get browned.
  • Add the sausage back along with the tomato paste, oregano, and broth, cook over low heat for an hour. When the sauce thickens to a ragu (see reference pictures in the post). Taste for seasoning and add salt and pepper as needed.

Make Cream Sauce and Pasta

  • Cook the pasta in a large pot of salted water until al dente.
  • While the ragu is cooking, make the cream sauce. Add the butter and garlic to a saucepan over low heat and cook for 1-2 minutes until the butter melts and simmers, but doesn't turn brown. Stir to make sure the garlic doesn't burn. Add the heavy cream, broth, and oregano. While whisking, add oregano and grated parmesan cheese. Whisk briskly to make sure the parmesan doesn't clump, until cheese is completely melted, approximately 3-4 minutes.
  • To serve this, spoon the cream sauce on the bottom of the plate or bowl. Add the pasta on the sauce. Then top with the ragu. Garnish with grated parmesan.