Pasta With Italian Sausage And Mushrooms

  • Yield : 24 (2-Cup)
  • Servings : 24 (2-Cup)
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Barilla Spicy Pepper Sauce and sweet chili sauce add zing to this classic sausage and mushroom sauce.


  • 3 lbs. Barilla® pasta
  • As needed olive oil
  • 3 cups finely diced red onions
  • 6 oz. olive oil
  • 3 Tbsp. minced garlic
  • 3 lbs. bulk Italian sausage
  • 3 lbs. thinly sliced assorted mushrooms
  • 3 jars Barilla® Spicy Pepper Sauce
  • 36 oz. tomato juice
  • 24 oz. red wine
  • 6 oz. Thai sweet chili sauce
  • 3 cups diced tomatoes
  • 1 1/2 cups chopped fresh parsley
  • 1 1/2 cups chopped fresh cilantro
  • 3/4 cup julienned, divided fresh basil
  • As needed grated Parmesan cheese


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Sauté the onions and garlic in the oil until translucent. Add the sausage, break it up with a spatula, and cook for 1 to 2 minutes. Add the mushrooms and cook until they release their juices.
Stir in the Barilla® Spicy Pepper Sauce, tomato juice, wine, and chili sauce.

Step 3

Add the tomatoes and herbs, reserving half of the basil for garnish. Simmer for 6 to 8 minutes for the flavors to come together. Taste and adjust seasoning as needed.

Step 4

For each serving, to order: Combine 1 cup pasta and 1 cup sauce in a pan and bring to a simmer. Heat through and garnish with Parmesan and some of the remaining basil.

Recipe Type: Tags: ,
Chef Recommended Cuts
  • Cellentani / Cavatappi
  • Penne RIgate
  • Ziti
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (388g)
Servings Per Container 24 (2-Cup)

Amount Per Serving
Calories 570
Calories from Fat 243
% Daily Value*
Total Fat 27g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 45mg
Sodium 960mg
Total Carbohydrate 60g
Dietary Fiber 5g
Sugars 11g
Protein 19g

Vitamin A 20%
Vitamin C 50%
Calcium 4%
Iron 20%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.