Sausage And Mushroom Penne Pasta⚓︎

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  • 3-6 links italian sausage, baked and sliced into rounds
  • 1 red onion, diced
  • 8 oz. container of button mushrooms
  • 28 oz. can of crushed tomatoes
  • 3 cloves of garlic (1/2 tsp garlic powder)
  • 1 tsp basil
  • 1 tsp oregano
  • 1 lb box of penne (or rigatoni)
  • Shredded parmesan, for topping


  • See the ‘Oven Baked Sausage’ recipe on this site. When finished, cut into rounds
  • In parallel, dice and prep the garlic, onions, and mushrooms
  • Combine half of the diced tomatoes, the sausage, diced items, and the box of penne pasta. Mix in the basil, oregano, and garlic
  • Add the rest of the diced tomatoes and 2.5-3 cups of water, then bring the pot to a rapid boil
  • Once boiling, stir and simmer at 30% heat with a tight fitting lid. Make sure the pasta is submerged
  • Simmer for 10 minutes, stir, then remove the lid and simmer for an additional 5-10 minutes