Truffle Mushroom and Chicken Sausage Penne with Garlic Panko

Treat yourself to a bowl of pure comfort with this decadent pasta dish. Tender penne is tossed in a silky, savory sauce made with sautéed button mushrooms, cream cheese, Parmesan and a hint of truffle seasoning. Juicy Italian chicken sausage adds heartiness, while a crunchy garlic panko topping provides the perfect contrast.

Ready in just 20 minutes, this recipe brings restaurant-quality flavor to your weeknight dinner table. Pair it with a glass of wine and enjoy every luxurious bite.

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Ingredients

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and quarter mushrooms (skip if pre-sliced). Trim and thinly slice scallions, separating whites from greens. Dice tomato.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.
3. Melt 1 tablespoon butter in a large pan over medium-high heat. Add panko; cook, stirring, until golden and toasted, 2-3 minutes. Stir in half the garlic powder; cook until fragrant, 30 seconds. Season with salt and pepper. Transfer to a small bowl. Wipe out pan.
4. Add penne to pot of boiling water. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
5. While pasta cooks, heat a large drizzle of olive oil in same pan over medium-high heat. Stir in mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Reduce heat to medium.
6. Stir scallion whites, remaining garlic powder and 1 tablespoon butter into pan with mushrooms. Cook, stirring, until fragrant, 30 seconds. Stir in stock concentrate, cream cheese, half the Parmesan and 1/3 cup water. Cook, stirring, until combined and creamy, 2-3 minutes. Turn off heat. Stir in tomato, another 1 tablespoon butter and truffle seasoning to taste. Season with salt and pepper. Stir in sausage.
7. Stir drained penne into pan with sauce until thoroughly coated, adding water a splash at a time until sauce reaches a creamy consistency. Divide between bowls; top with scallion greens and remaining Parmesan. Sprinkle with garlicky panko and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any Italian sausage (pork or chicken) works well. If using raw sausage, remove casings and crumble.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.

Can I make this vegetarian?

Absolutely! Omit the sausage and add more mushrooms or your favorite plant-based protein. Use vegetable stock concentrate instead of mushroom stock if needed.