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+ servings

Penne with Mushrooms and Spicy Sausage

Pasquale Sciarappa
Try this spicy pasta dish using fresh plum tomatoes this summer for an extra flavorful meal!
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine American, Italian
Servings 2


  • 1/2 lb. Penne
  • 8 oz. Baby Bella Mushrooms sliced
  • 4 Spicy Italian Sausage casings removed and crumbled
  • 5 Plum Tomatoes skin and seeds removed
  • 1 Shallot chopped
  • 3 Garlic Cloves thinly sliced
  • 1/2 Italian Long Hot Pepper sliced
  • Pecorino Cheese
  • Handful Parsley chopped
  • Sea Salt


  • Begin by bringing a large pot of salted water to a boil. This will be used to cook the penne later.
  • In a deep frying pan, add a small drizzle of olive oil and the sausage and sauté over medium to high heat until halfway cooked through. Add in the garlic, shallot and hot pepper and sauté until the sausage is fully cooked through. Remove from the pan and set aside.
  • Add another drizzle of olive oil to the same frying pan and the mushrooms. Cook the mushrooms over medium heat for about three minutes. Remove from the pan and set aside together with the sausage.
  • In the same frying pan, add another drizzle of olive oil and the tomatoes. Cook over medium heat for about five minutes, breaking up the tomatoes into a sauce.
  • At this point, add the penne into the pot of boiling water and cook for two minutes less than the package instructions.
  • Meanwhile, add the sausage and mushrooms back into the frying pan with the tomatoes and continue to cook over medium/low heat until the pasta is ready.
  • Drain the penne and add directly into the frying pan and mix together, allowing to cook for another two to three minutes over medium heat. Sprinkle freshly grated pecorino cheese and mix to combine.
  • Remove from the stove top and serve with a sprinkle of pecorino cheese and parsley on top.


Keyword mushrooms, pasta, Spicy Sausage, tomatoes
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