Waitrose and Partners
Sausage, sage & mushroom pasta

Sausage, sage & mushroom pasta

This sausage pasta is a taste of autumn. With all the right flavours of a great sausage roll, combined with pasta, the sage gives you some festive notes, while the saltiness of the sausage combines with the mushroom perfectly. A must-try!

4 out of 5 stars(2) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tbsp olive oil
  • 2 Waitrose 1 Free Range Pork Sausages
  • 1 medium onion, finely diced
  • 5 sage leaves, finely chopped
  • 125g chestnut mushrooms, sliced
  • 150g dried spaghetti (or penne)
  • 1 tbsp tomato purée
  • 3 tbsp pouring cream
  • ½ Finely grated zest of lemon
  • ¼ 25g pack flat leaf parsley, roughly chopped
  • Grated pecorino, to serve


  1. Heat half a tablespoon of oil in a large frying pan over a medium heat. Squeeze the sausage meat from the skins into the pan and fry with the onion and sage – breaking the meat up with a wooden spoon – for 10-12 minutes until nicely golden, the meat juices are clear and there is no pink meat. Tip onto a plate and set aside. Add the remaining oil and mushrooms, season and fry for another 8-10 minutes until golden.

  2. Meanwhile, bring a large pan of salted water to the boil. As soon as you start frying the mushrooms, add the pasta to the water and simmer for 1 minute less than stated on the pack instructions. Before draining, scoop out a mugful of the cooking water.

  3. Once the mushrooms are golden, return the sausage, onion and sage to the pan along with the tomato purée. Stir over the heat for a minute. Turn the heat to low and stir in the cream and lemon zest. Add 75-100ml (5-7 tbsp) of the pasta cooking water and the drained pasta, tossing everything together until coated in a glossy sauce. Stir through the parsley and serve topped with a little ground black pepper and grated pecorino.


Typical values per serving when made using specific products in recipe


2,777kJ/ 663kcals



Saturated Fat












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