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My Italian-Colombian friend, Giovanna, made a pasta sauce using sausage as a base. I liked it so much that I started creating variations of my own. This version, with the addition of peas and mushrooms, has become one of my family’s favorite dishes.

Penne with Sausage, Peas and Mushrooms
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 pounds mild Italian sausage, or 7-8 sausages casings removed
  • 1 28 ounce can of chopped tomatoes
  • 10 ounces of frozen green peas
  • 12 ounces of button or baby bella mushrooms
  • 1 pound penne pasta
  • Salt/pepper
  • Grated Parmesan cheese and/or blue cheese crumbles
  • Crushed red pepper
  1. Brown the sausage meat in a large skillet on medium high or high heat. Once browned, drain off any grease.
  2. Add the tomatoes to the skillet with the browned sausage meat.
  3. Simmer about 10 minutes.
  4. While the sausage is simmering, scrub and quarter or slice the mushrooms.
  5. Add the mushrooms and frozen peas and simmer another 10 minutes or until liquid from peas and mushrooms evaporates.
  6. Fill a large pot at least half full with water and bring to a rolling boil.
  7. Add a tablespoon of salt.
  8. Slowly add the pasta, stirring to prevent sticking.
  9. Allow the water to return to a boil. Boil, uncovered, for as long as the directions on the pasta package say, usually about 10-12 minutes.
  10. When pasta is al dente (cooked but still a little firm), drain the water from the pasta through a colander.
  11. Place the pasta in a serving bowl. Cover with the sauce. Serve immediately.
  12. Garnish with grated Parmesan cheese. I add blue cheese crumbles and crushed red pepper for the adults.