Sausage and Mushroom Pasta


  • Johnny’s Seasoning Salt
  • 1 lb. penne pasta
  • extra-virgin olive oil
  • 1 pkg. sausage
  • 12 oz. mushrooms, cut into 1/4″ slices
  • Johnny’s Seasoned Pepper
  • 1/2 cup onion, diced
  • 3 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 cup low-sodium chicken stock
  • Johnny’s Parmesan Garlic Seasoning
  • 1/4 cup heavy cream, room temperature
  • 1 1/2 cup grated Parmesan
  • 5 oz. baby spinach
  • 1/4 cup chopped fresh parsley


  1. Bring an stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
  2. In a large sauté pan over medium-high heat drizzle olive oil and sear sausage until golden brown on all sides about 2 to 3 minutes.
  3. Transfer to a plate to cool. cut into 1/4″ slices. Set aside.
  4. Meanwhile add 1 Tbsp. olive oil and spread mushrooms evenly in the pan; let brown on one side for 3 minutes. Season with 1 tsp. Johnny’s Seasoning Salt and 1/2 tsp. Johnny’s Seasoned Pepper.
  5. Add onions and garlic; sauté until softened, about 3 to 4 minutes.
  6. Add wine, chicken stock, and heavy cream; simmer until slightly thickened and reduced, 5 to 7 minutes.
  7. Toss in sausage with any leftover juices, cheese, spinach, and parsley.
  8. Drain pasta and stir together.
  9. Garnish with parsley and Johnny’s Parmesan Garlic Seasoning and enjoy.

Prep Time10 min

Cook Time20 min

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