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Cheesy Mushroom Sausage Pasta

I have to admit that I am obsessed with OPPM (One Pot Pasta Meals)! Who knew you could cook your pasta IN the sauce? As we speak, Steve is away at a conference, I am man down with flu (Day 8, to be precise - I have no voice and feel like my brain is filled with smoke), which means I am on supper duty tonight. Sobs. I can categorically state that this Cheesy Mushroom Sausage Pasta was such a hit last week that I shall be making it again tonight. Plus, the leftovers taste YUMMY the next day - and there is just one chopping board, one knife, and one wooden spoon to pop in the dishwasher afterwards!

My changes to the recipe below:

  • I added a pinch of Red Pepper Flakes and some sliced black olives - just because I felt like them!
  • I have included the recipe conversions below, but seeing as though I wasn't baking, I went with "as near as dammit" measurements!
  • My pasta took just over 10 mins to cook, so watch it closely.


Cheesy Mushroom Sausage Pasta 

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 12.8-ounce package smoked sausage, sliced into 1/2-inch slices (362 grams)
  • 1 pint portabello mushrooms, cut into quarters (I used 1 punnet - about 2 cups)
  • 1 14.5-ounce can diced tomatoes with peppers (1 regular can - 410 grams)
  • 1 cup chicken stock
  • 3/4 cup cream
  • 10 ounces twirl, ribbon, or elbow pasta (approximately 300 grams)
  • 1 1/2 cups shredded cheddar cheese
  • salt and pepper, to taste
  • fresh parsley, optional


  1. Add olive oil and butter to a large, 12-inch pan over medium heat.
  2. Add sausage and mushrooms and cook until sausage has just begun to turn brown, about 3-5 minutes.
  3. Stir in tomatoes, chicken stock and heavy cream.
  4. Add pasta and stir to make sure well-combined. Cover and allow to simmer for about 15 minutes.
  5. Stir in cheddar cheese, salt and pepper and fresh parsley and serve warm.

Source: Add A Pinch

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