Penne rigate with mushroom, sausage and sage

Penne rigate with mushroom, sausage and sage
  • 20

    min prep time
  • 30

    min cook time
  • 4-6



  • 454gr of Stefano penne rigate
  • 3 tbsp olive oil 
  • 2 Stefano classic Italian sausages, casings removed and crumbled
  • ½ pound assorted fresh mushrooms (such as oyster, cremini, portobello), cut into large pieces
  • 1 shallot, finely chopped
  • A pinch of chili flakes
  • 1/3 cup Marsala wine
  • 3 tbsp chopped fresh sage
  • 1 tbsp unsalted butter
  • ½ cup Parmesan finely grated, plus more for serving
  • Salt and freshly ground black pepper 


  1. Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta according to the instructions on the package. Before draining, reserve about 1 cup of the starchy pasta cooking water.
  2. In a large frying pan over medium heat, cook the sausage until golden brown.Using a slotted spoon, remove the sausage to a paper towel lined plate.
  3. To the same sauce pan, add the shallots and mushrooms and cook until tender and golden brown.Add the sausage back in. Season with salt and pepper, sage and a pinch of chili flakes.
  4. Add marsala wine and simmer until it has reduced by half.
  5. Add the drained pasta, reserved pasta cooking water, butter and cheese to the sauce pan and toss to coat evenly, cooking for an additional 1-2 minutes.
  6. Plate and serve the penne rigate with a sprinkle of parmesan cheese.

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