Maitake, Sausage and Mostaccioli

I had been making this sort of pasta for a long time, but after reading Six Seasons by Joshua McFadden, I was inspired to try some kinds of mushrooms I don’t usually have; enter maitake, chanterelle, and trumpet mushrooms. Mostaccioli is sort of mix between penne and rigatoni, but either rigatoni or mostaccioli works (though McFadden uses rigatoni since its a little wider). This is the kind of recipe that is easy to make, but can be made better in some cases than others. Using good mushrooms is a must for this recipe – the standard small Portabella mushrooms you get at the grocery store would be fine, but you would be missing out.

Maitake, Sausage, Mostaccioli

Cook Time 25 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Italian
Servings 2


  • 1/2 bag mostaccioli or rigatoni
  • 1/2 pound sausage preferably in bulk rather than in casings
  • 3 cloves garlic smashed
  • 1 small container/pound mushrooms maitake, chanterelle, cremini
  • 1 T butter
  • Handful grated Parmesan


  • Bring large pot of heavily salted water to boil. Cook pasta according to directions on package. Reserve a cup or so of pasta water.
  • Heat skillet or Dutch oven to medium-high heat. Form sausage into a couple large patties then add to pan. Flip patties a couple times, then break into bite size pieces. Once cooked, take out sausage and drain grease.
  • Turn to medium-low heat and add garlic. Let brown – be careful that it doesn’t cook too quickly, you want it toasted not burnt – for four minutes or so.
  • Once garlic cooked, add mushrooms. Sauté for a couple minutes then season heavily with salt and pepper. Continue cooking for another 5 minutes or so until “browned around the edges”.
  • Pull pan from heat, add butter and a few tablespoons of pasta water. Mix to combine – it should start to look creamy. Add pasta and sausage. Mix again. Add parmesan and toss again. Add more seasoning to taste (crushed red chili flakes were a nice addition), and serve.
Keyword mushrooms, pasta, sausage