Sausage and Mushroom Pasta

Rich, Slow-Cooked Comfort in a Bowl

Some recipes are about speed.
This one is about depth.

Sausage and mushroom pasta is the sort of dish that fills the kitchen with the smell of dinner long before it hits the table. Slow-cooked with Parker's sausages, earthy porcini, sweet onion, and tomatoes simmered together until everything is just perfect.

It’s simple. It’s generous. It’s the kind of midweek meal that tastes like you tried harder than you did.

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Why This Works

The secret here is time.

Letting the sausage brown properly and the sauce simmer gently for at least an hour gives you a rich, savoury base that clings beautifully to pasta. The dried porcini bring that deep, rich flavour that fresh mushrooms alone can’t quite match.

And yes, keeping the soaking liquid matters.

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Sausage and Mushroom Pasta Recipe

Serves 4

Ingredients

• 400g / 14oz pasta

• Olive oil

• 1 small onion, finely chopped

• 1 garlic clove, finely chopped

• 6 Parker's Sausages (of your choice), meat removed from the skins, you could also use Parker's Sausage Meat instead!

• 35g / 1¼oz dried porcini mushrooms, soaked until soft, then finely chopped (reserve the soaking liquid)

• 2 generous handfuls fresh mushrooms, sliced

• 3 tbsp dry white wine

• 2 (14.5oz) tins chopped tomatoes 

• Salt and pepper, to taste

To serve:

• Grated cheese of your choice

• Crusty bread

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Method

1. Start the Base

Heat a good glug of olive oil in a casserole or deep pan. Add the onion and cook over moderate heat for around 5 minutes until softened but not coloured.

Add the garlic and cook for another minute.

2. Brown the Sausage

Add the sausage meat, breaking it up with a spoon as it cooks. Let it brown properly. This is where flavour builds.

3. Add the Mushrooms

Stir in the chopped porcini and the fresh mushrooms. Cook for just a few minutes.

4. Build the Sauce

Pour in the white wine and add the chopped tomatoes.

Lower the heat and leave to cook gently for at least one hour. Stir occasionally. If the sauce needs moisture, add a little of the reserved porcini soaking liquid for extra depth.

5. Cook the Pasta

Cook the pasta according to packet instructions until al dente.

6. Finish

Season the sauce with salt and pepper. Drain the pasta and mix thoroughly with the sauce so everything is well coated.

Serve immediately with grated cheese and crusty bread.

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A Few Notes

• Use proper sausages, we obviously recommend Parker's Sausages! The flavour of the dish depends on them.

• Don’t rush the browning stage.

• The porcini soaking liquid is liquid gold. Use it.

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When to Make It

This is ideal for:

• A cold evening

• Feeding friends without fuss

• Using up good sausages

• Cooking once and reheating tomorrow

It’s even better the next day!