Friday, December 28

Marsala Mushroom & Artichoke Pasta



Words and photos can't describe how good this pasta is, but I'll try. Inspired by this recipe, pasta is tossed with a meaty marsala mushroom sauce, artichoke hearts, and a generous amount of Parmesan cheese. The slightly sweet, creamy marsala sauce is reminiscent of the classic chicken marsala dish but with even more flavor since the mushrooms soak it up like a sponge. Since the mushrooms are diced finely it's easy to get a perfect bite of pasta, vegetable, and sauce every time. We had it for two dinner two nights and already can't wait to eat it again.


Marsala Mushroom & Artichoke Pasta:
  • Heat 3 tbsp. olive oil in a large skillet over medium-high heat.
  • Add in 1 diced onion and soften for a 1-2 minutes, then add in 1 lb. diced cremini mushrooms.
  • Season with salt and cook for 10 minutes, or until vegetables have cooked down and softened.
  • Add in 1 c. dry Marsala wine and scrape up any bits from the bottom of the pan.
  • Let the wine reduce until nearly all liquid has evaporated, about 3-5 minutes then turn heat to a simmer.
  • Meanwhile, bring a large pot of water to a boil, season with salt, and cook 1 lb. pasta* until al dente.
  • Drain pasta and add to the skillet with the mushroom sauce.
  • Add in 8 oz. thawed artichoke hearts, 3/4 c. grated Parmesan cheese, and 1/2 c. heavy cream.
  • Stir until artichokes have warmed and pasta has absorbed most of the sauce.
  • Stir in a large handful of minced fresh parsley and season with salt and pepper as needed.
  • Divide onto plates and serve.

Serves four - six
*I used farfalle, but any small and short variety will work.