Sausage Mushroom Pasta

This sausage mushroom pasta is a one-dish meal that can be made in 20 minutes flat. My plate consists of all my favorite ingredients: angel hair (cooks in 2 minutes), button mushroom, cheesy smoked sausage & baby spinach. It is savory, spicy and rich tasting.

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Sausage Mushroom Pasta Recipe 

Beddar Cheddar Sausage

The sausage plays a part in giving this pasta its rich taste. I always buy this particular “Beddar Cheddar” pictured above. It is actually smoked pork sausage with stuffed cheddar cheese. I use this sausage frequently in my cooking, from grain bowl to sheet pan roasting to Korean army stew. Another way I got a richer taste from this pasta is the use of chicken stock instead of the usual pasta cooking water at the last step of cooking. A knob of butter at the end also provides a smoother velvety finish. With the richer taste, I seem to always yearn for a second helping right after eating :O

Sausage Mushroom Pasta Recipe

This is a balanced one-dish meal with angel hair, sausage, mushroom and spinach. It can be made in 20 minutes flat. You can double up or multiply the ingredients in this recipe accordingly to cook for 2 or more persons.


  • 1 serving (50 to 75 grams) angel hair** see notes below
  • 1 tsp salt
  • 1 tbsp cooking oil
  • 4 cloves garlic finely chopped
  • 50g button mushroom caps cleaned & sliced thinly
  • 1 beddar cheddar* or any favourite sausage (65g) sliced thinly; see notes
  • 1 chilli padi or any local chillis sliced thinly; to taste
  • 1/8 tsp garlic salt or tiny pinch of regular salt
  • 3 tbsp chicken stock*** add more if needed; see notes
  • 50g baby spinach
  • a small knob (12g) of unsalted butter
  • chilli flakes and black pepper


  1. Cook pasta. Bring a pot of water with 1 tsp salt added. Bring to a boil. Cook angel hair for 1 min 30 seconds. Drain the pasta and set aside.
  2. Cook mushroom & sausage. Heat oil in pan & saute garlic until fragrant. Add sliced mushroom and cook until just softened. Add sausage, chilli and garlic salt. Stir fry briefly until aromatic.
  3. Make the pasta and serve. Add drained cooked pasta and chicken stock to the pan. Make sure the pasta is well combined with the rest of the ingredients. As a finishing touch, melt a knob of butter into the noodles. Add baby spinach and let it wilt in the heat. To serve, sprinkle chilli flakes and freshly cracked black pepper.

Cooking Note(s):

* Sausage. The cheese sausage I am using has a rich flavour. You can substitute with any favourite cooked sausage.

** Pasta. Angel hair is used as it is quick cooking. You can substitute with any favourite pasta noodles.

*** Chicken stock is used in this recipe for a richer taste. However, you can use the usual pasta cooking water instead.