Ingredients30 m servings 1023
- Cook pasta according to package directions; drain, reserving 1/2 cup pasta cooking water.
- Heat oil in a large high-sided skillet over medium-high. Add sausage and mushrooms and cook about 6 minutes, stirring occasionally, until browned. Remove to a plate; carefully wipe pan clean as it may be hot.
- Melt butter in pan over medium; add garlic and cook until it just begins to brown, stirring occasionally, 2 to 3 minutes. Add half-and-half and cream cheese; bring to a simmer, whisking constantly until smooth. Remove from heat and stir in 3/4 cup Parmesan cheese, salt, and pepper until smooth. Add pasta and sausage mixture; toss to coat. Thin sauce with reserved pasta water if necessary.
- Serve in shallow bowls topped with pesto, basil, and remaining 1/4 cup cheese.
Per Serving: 1023 calories; 72.5 56.8 38.4 154 1690 Full nutrition
ReviewsRead all reviews 15
Very nice recipe - ingredients are easy to substitute if needed. I love the pasta! I hadn’t ever made it before.
My family enjoyed this. I did not add the pesto because I thought it would be too much basil taste but otherwise followed the recipe. Will make again.
I switched out regular dairy products for vegan ones, and it was delicious
I used linguine noodles instead of pappardelle and I used baby bella mushrooms instead of cremini. However, it turned out very well. My children absolutely loved it and asked me to make it aga...
Super easy recipe and really delicious. I added squash and zucchini to mine for extra veggies and it was a hit. I also substituted Roger Wood sausage. definitely will be making this again.
Pasta dishes are yummy comfort food and this one scores! I used linguini and didn’t add the pasta to the sauce choosing to spoon it over the pasta instead. Since I’m cooking for one, doing that ...