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Mushroom, Sausage, and Spinach Pasta

The Perfect weeknight meal - Mushroom, Sausage, and Spinach Pasta. So simple to put together with TONS of flavor.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Dish
Servings 4 -6 servings


  • cup olive oil
  • 2 sprigs fresh rosemary
  • 1 lb mild Italian chicken sausage removed from casings
  • 16 oz mushrooms
  • 2 cloves garlic minced
  • ½ cup dry white wine
  • 10 oz whole wheat rigatoni or other tubular pasta
  • 5 oz baby spinach
  • cup white cheddar grated
  • cup parmesan grated (plus more for serving)
  • 2 tbsp butter
  • salt and pepper
  • red pepper flakes optional


  • Fill a large pot with water and bring to a boil.
  • In a large saucepan, heat oil over medium-high heat. Fry rosemary until crisp, about 2 minutes. Remove from oil and place on paper towel to soak any excess oil. Set aside.
  • Add sausage to saucepan and cook until browned Scoop out sausage with a slotted spoon and set aside on a plate.
  • Add mushrooms to saucepan and cook until brown, about 5 minutes.
  • Add wine and cook until liquid is almost completely evaporated.
  • Meanwhile, cook the pasta until very al dente. *Reserve the cooking liquid.
  • With a slotted spoon, transfer cooked pasta to saucepan with mushrooms. Add spinach and 1 cup pasta cooking liquid.
  • Cook, tossing frequently, until spinach is wilted and sauce has thickened (about 4 minutes).
  • Add another cup of cooking liquid. Mix in grated cheddar and parmesan. Season with salt and pepper. Add a pinch of red pepper flakes if desired.
  • Add butter and toss to combine.
  • Gently mix in sausage.
  • Crumble fried rosemary over pasta and sprinkle with extra parmesan cheese. Serve immediately.
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