Tomato Mascarpone Pasta with Italian Sausage, Roasted Mushrooms & Basil
This Tomato Mascarpone Pasta combines browned Italian sausage, roasted mushrooms, and a silky tomato-mascarpone sauce finished with fresh basil. The result is rich but balanced, savory without heaviness, and elevated without being complicated.
Servings 4 servings
Calories 640kcal
Cost $10 for entire recipe
Equipment
- Large pot for boiling pasta
- Wide skillet or sauté pan
- Rimmed baking sheet (for roasting mushrooms)
- Wooden spoon or heat-safe spatula
- colander
- Measuring cups and spoons
Ingredients
Pasta
- 12 oz rigatoni or penne
- Salt for pasta water
Vegetables
- 8 oz cremini mushrooms sliced
- 1 tbsp olive oil
- Pinch of salt
Sausage & Sauce
- 8 oz ground Italian sausage (mild or sweet)
- 1 tbsp olive oil if needed
- 1 small shallot finely minced
- 3 cloves garlic minced
- 1 cup crushed tomatoes
- ½ cup diced tomatoes
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- Pinch of red pepper flakes optional
- ½ cup mascarpone cheese room temperature
- ¼–½ cup reserved pasta water
Finish
- ¼ cup fresh basil torn
- Freshly grated Parmesan optional
Instructions
Roast the mushrooms
- Preheat oven to 425°F (220°C). Toss mushrooms with olive oil and salt. Roast for 18–22 minutes until browned and slightly crisp at the edges. Set aside.
Cook the pasta
- Boil pasta in generously salted water until al dente. Reserve ½ cup pasta water, then drain.
Brown the sausage
- Heat a wide skillet over medium heat. Add sausage and cook, breaking it up, until well browned. Remove sausage with a slotted spoon and set aside.
Build the sauce
- In the same skillet (add olive oil if dry), sauté shallot until soft, about 3 minutes. Add garlic and cook 30 seconds.
Simmer tomatoes
- Stir in crushed tomatoes, diced tomatoes, salt, pepper, and red pepper flakes. Simmer gently for 8–10 minutes until slightly thickened.
Add mascarpone
- Lower heat. Stir in mascarpone until smooth. Add pasta water gradually to create a silky, cohesive sauce.
Combine everything
- Return sausage and roasted mushrooms to the pan. Add pasta and toss gently to coat.
Finish
- Remove from heat and fold in fresh basil. Serve warm with Parmesan if desired.
Notes
- Mascarpone temperature matters: Bring mascarpone to room temperature before adding to the sauce to ensure it melts smoothly and doesn’t turn grainy.
- Roast the mushrooms separately: This prevents excess moisture and keeps the sauce rich and velvety.
- Reserve pasta water: The starch helps emulsify the sauce and adjust consistency without thinning flavor.
- Use mild or sweet Italian sausage: Spicy sausage can overpower the mascarpone; add heat separately with red pepper flakes if desired.
- Finish with basil off heat: Adding basil at the end preserves its fresh aroma and color.
- Adjust thickness as needed: If the sauce thickens while resting, stir in a splash of warm water or milk before serving.