Pasta Marsala
- 1 pound Linguini Noodles
- 1 Tablespoon Extra Virgin Olive Oil
- 2 whole Shallots, Minced
- 3 whole Cloves Garlic, Minced
- 1 pound Crimini Mushrooms, Sliced
- 1- 1/2 Tablespoon Rubbed Sage
- Kosher Salt And Freshly Ground Black Pepper, To Taste
- 1 cup Marsala Wine (dry, Not Sweet)
- 1 cup Heavy Cream
- 1/2 sticks Cold Butter
- 1.
- In a large stock pot, bring salted water to boil for the pasta.
- Once boiling add pasta and cook until al dente (according to package instructions for al dente).
- When they are done, drain and set aside.
- While the water is heating, start the sauce.
- 2.
- In a large saute pan, heat the olive oil over medium heat.
- 3.
- Add the shallots and garlic, saute until soft and slightly translucent.
- 4.
- Add the mushrooms, sage, salt and pepper and cook until the mushroom just start to release their juices.
- 5.
- Pour in the marsala and then cream and bring to a boil.
- Cook over medium-high heat until the sauce thickens, about 15 minutes.
- 6.
- Remove from heat and stir in the butter.
- 7.
- Serve over the linguini noodles and enjoy!
noodles, olive oil, shallots, garlic, crimini mushrooms, kosher salt, marsala, heavy cream, butter
Taken from tastykitchen.com/recipes/main-courses/pasta-marsala/ (may not work)