Creamy Marsala Rigatoni with Mushrooms and Kale

• Meat

  • 1/2 lb Turkey italian sausage

• Produce

  • 1 lb Cremini mushrooms, thick
  • 2 Garlic cloves
  • 2 cups Kale
  • 1 Onion, small

• Pasta & Grains

  • 1 lb Rigatoni

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Heavy cream
  • 1/2 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1 1/2 cups Marsala wine

Found on cookingforkeeps.com

Ingredients

• 1 pound rigatoni
• 2 tablespoons unsalted butter
• 1 lb cremini mushrooms, quartered or sliced thick
• 1 teaspoon olive oil
• ½ pound turkey Italian sausage
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 teaspoon salt, divided
• 1 ½ cups marsala wine
• ½ cup heavy cream
• 2 cups roughly chopped kale
• ½ cup parmesan cheese, plus more for garnish

Directions

• Bring a large, deep pot of water to a rolling boil. Season water with salt. It should taste as salty as the sea. Cook pasta until aldente. Reserve ½ cup or so of pasta water.
• Heat a large skillet to a medium-high heat. Add one tablespoon butter and half of the mushrooms. Toss mushrooms in the butter. Cook until mushrooms are brown, about 2-3 minutes. Remove from pan and transfer to a plate. Add remaining butter and mushrooms to the same skillet, repeat. Remove mushrooms from pan, add to plate.
• Add oil to pan. Brown turkey sausage, remove from pan, set aside. Add onions and ½ teaspoon salt, cook 2-3 minutes or until soft. Add garlic and cook another minute.
• Add mushrooms back to the pan along with the marsala wine. Bring to a boil and reduce to a simmer until marsala is reduced by half, about 2-3 minutes.
• Add pasta, remaining salt, Italian sausage, cream, kale and parmesan cheese to the marsala and mushrooms. Toss until kale is wilted and cheese is melted, 2-3 minutes.
• If needed, add a little bit of pasta water to the mixture to loosen up.
• Season to taste with salt and pepper. Serve with more grated parmesan cheese.