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Pork Sausage, Mushroom and Rocket Pasta

A fresh and delicious meal can be enjoyed any day of the week - be inspired by this easy dinner that is on the table in minutes.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4


    •    375g rigatoni pasta
    •    1 garlic clove, crushed
    •    shaved parmesan, to serve
    •    1/3 cup (80ml) dry white wine
    •    1/2 cup (125ml) thickened cream
    •    1 bunch rocket, trimmed, coarsely torn
    •    200g portobello mushrooms, thickly sliced
    •    4 pork sausages, skins removed, coarsely chopped


  1. Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain well.
  2. Meanwhile, heat a large frying pan over high heat. Add the sausages and cook, stirring with a wooden spoon, for 5 minutes or until golden brown all over and cooked through. Transfer to a bowl.
  3. Add the mushrooms and garlic to the pan and cook, stirring, for 2 minutes or until mushrooms are tender. Add the wine and bring to the boil. Cook for 2 minutes or until reduced by half. Add the cream and bring to the boil. Cook for 2 minutes or until slightly thickened. Remove from heat. Add the sausage, pasta and rocket and gently toss to combine.
  4. Spoon pasta evenly among serving bowls. Top with parmesan and serve immediately.

This great family recipe is thanks to Taste Recipes at


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