Pasta Marsala
I have been making Steak Marsala for quite a long time, it’s Jeremiah’s favorite. So when I came across a recipe for Pasta Marsala I had to try it.
I just went ahead and used pretty much the same ol’ recipe I have been making and it turned out delightful. What an easy way to make a flavorful and different pasta sauce that tastes like you slaved away in the kitchen.
I was glad I had photographed this quickly before dinner (now that it’s light late enough I can do that – wahoo!) because there was not a noodle to be found afterwards. The kids love this, Jeremiah loves it, I love it, everyone loves it.
Pasta Marsala
Prep time
Cook time
Total time
Recipe By: Megan
Recipe type: Main, Pasta
Serves: 4
Ingredients
- 1 pound spaghetti noodles
- 1 tablespoon extra virgin olive oil
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 pound crimini mushrooms, sliced
- 1½ tablespoons rubbed sage
- kosher salt
- freshly ground black pepper
- 1 cup marsala
- 1 cup heavy cream
- ¼ stick (1oz) cold butter
Preparation Instructions
- In a large stock pot, bring salted water to boil for the pasta. Once boiling add pasta and cook until al dente.
- While the water is heating, start the sauce.
- In a large saute pan, heat the olive oil over medium heat.
- Add the shallots and garlic, sauté until soft and slightly translucent.
- Add the mushrooms, sage, salt and pepper and cook until the mushroom just start to release their juices.
- Pour in the marsala and then cream and bring to a boil. Cook over medium-high heat until the sauce thickens, about 15-20 minutes.
- Remove from heat and stir in the butter.
- Serve over the noodles and enjoy!
is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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