Creamy Mushroom Sausage Orecchiette

serves 4-5

  • 1 1lb. Italian sausage
  • 1/2 stick salted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 16 oz. sliced mushrooms
  • 10 oz. mascarpone
  • 1 1lb. pasta shells
  • 1 cup chicken broth
  • 1/3 cup chopped parsley
  • 2-3 handfuls fresh arugula
  • fresh cracked pepper
  • parmesan cheese, for serving
  • red pepper flakes, for serving


Remove the sausage from its casing and cook in a medium saucepan with a splash of olive oil over medium-high heat until browned and cooked through. Set aside. Add butter to the pan and cook onions until softened, about 3-4 minutes. Mix garlic into the onions and cook for another 2 minutes. Add mushrooms to the pan, saute with onion garlic mixture until softened, about 5-6 minutes. Return the sausage to the pan and keep warm.

Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook according to instructions. Drain pasta and return to pot. Stir in mascarpone followed by sausage and mushroom mixture until well combined. To loosen the sauce, add chicken broth, a little bit at a time. Mix in the parsley and arugula. Season with fresh cracked pepper and serve with parmesan and red pepper flakes.