Ditalini with Mushrooms and Artichokes

• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 1 pound mushrooms, trimmed, cleaned, and finely chopped
• 1 teaspoon plus 3/4 teaspoon salt
• 1 cup dry Marsala wine
• 1/2 pound frozen artichoke hearts, thawed
• 1/2 cup heavy cream
• 1 pound ditalini or other small, thimble-shaped pasta, such as penneti
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup chopped fresh flat-leaf parsley
• 1 teaspoon freshly ground black pepper

1. Place the olive oil in a large, heavy skillet over medium-high heat.
2. Add the onion and cook for 1 minute.
3. Add the mushrooms and 1 teaspoon of the salt.
4. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes.
5. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
6. Add the artichoke hearts and cream and cook until the artichokes are heated through, about 5 minutes.
7. Meanwhile, bring a large pot of salted water to a boil over high heat.
8. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
9. Drain the pasta, then add it to the skillet with the mushroom-and-artichoke sauce.
10. Stir in the Parmesan cheese, parsley, and pepper.
11. Transfer to a serving bowl and serve.

olive oil, onion, mushrooms, salt, marsala wine, heavy cream, pasta, freshly grated parmesan cheese, parsley, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/ditalini-with-mushrooms-and-artichokes-394281 (may not work)