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. 1.
2. In a large stock pot, bring salted water to boil for the pasta.
3. Once boiling add pasta and cook until al dente (according to package instructions for al dente).
4. When they are done, drain and set aside.
5. While the water is heating, start the sauce.
6. 2.
7. In a large saute pan, heat the olive oil over medium heat.
8. 3.
9. Add the shallots and garlic, saute until soft and slightly translucent.
10. 4.
11. Add the mushrooms, sage, salt and pepper and cook until the mushroom just start to release their juices.
12. 5.
13. Pour in the marsala and then cream and bring to a boil.
14. Cook over medium-high heat until the sauce thickens, about 15 minutes.
15. 6.
16. Remove from heat and stir in the butter.
17. 7.
18. 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)