Penne Marsala with Sausage

• Meat

  • 1 lb Sausage

• Produce

  • 16 oz Cremini mushrooms
  • 2 cloves Garlic
  • 1 tbsp Rosemary

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 2 1/3 tbsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Heavy cream
  • 1 cup Parmigiano-reggiano cheese, grated

• Beer, Wine & Liquor

  • 1 cup Marsala, dry

Found on mangiamichelle.com

Description

Ingredients

• 1 pound sausage, crumbled
• 16 ounces (2 containers) cremini mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 1 tablespoon rosemary, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 cup dry marsala
• 1/2 cup heavy cream
• 2 tablespoons plus 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated parmigiano reggiano cheese, plus extra for serving

Directions

• Bring a large pot filled with water to a boil. Add 2 tablespoons salt and penne pasta. Cook according to the directions on the box. In the meantime, follow the directions below.
• Remove the sausage from the casing.
• Add 2 tablespoons extra virgin olive to a large fry pan, on medium heat.
• Brown the sausage (about 8-10 minutes) and transfer to a plate lined with a paper towel.
• In the same pan, add the sliced mushrooms, minced garlic and chopped rosemary, one tablespoon extra virgin olive oil and two tablespoons butter.
• Cook for about 5 minutes until the mushrooms start to brown. Stir constantly so the garlic does not burn.
• Add the marsala wine. Raise to medium high heat. Cook for about 10-12 minutes until the liquid bubbles and start to reduce a little.
• Reduce the heat back to medium. Add the heavy cream and stir until combined. Continue to cook for another 4-5 minutes.
• Reserve 1 cup pasta water. Drain the pasta when it is done.
• Add the sausage, cooked penne pasta, and 1 cup grated parmigiano reggiano cheese, and combine.
• If needed, add some of the reserved pasta water.
• Top with extra grated parmigiano reggiano cheese.