Sausage and portobello mushroom pasta

Sausage and portobello mushroom pasta

Sausage and Portobello

  • 300g dried penne
  • 1 tablespoon olive oil
  • 450g packet cracked pepper and red wine beef sausages
  • 375g portobello mushrooms, sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons balsamic glaze
  • 1 cup fresh basil leaves, torn
  • 25g baby rocket


  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions until just tender. Drain, reserving ½ cup cooking liquid.
  2. Meanwhile, heat oil in a large, deep frying pan over high heat. To produce small meatball shapes, squeeze sausage filling from casings at 2 cm intervals directly into pan. Add onion. Cook, stirring, for 5 minutes or until meatballs are just tender and brown. Add mushroom and garlic. Cook, stirring occasionally, for 2 minutes or until almost softened. Stir in glaze, pasta, reserved cooking liquid and basil.
  3. Remove pan from heat. Add rocket. Toss to combine. Season with salt and pepper.