Penne Marsala with Sausage

Hallo friend HEAVEN FOOD, On this occasion I will share the recipe very tasty cuisine, I've provided recipes complete with cooking from scratch how to make it to the end of cooking. Hopefully the contents of postings Cookbook that I write this you can understand. This, he'll cooking recipes Penne Marsala with Sausage

cooking recipes you might like

  • 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
  1. 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.
  2. Remove the sausage from the casing.
  3. Add 2 tablespoons extra virgin olive to a large fry pan, on medium heat.
  4. Brown the sausage (about 8-10 minutes) and transfer to a plate lined with a paper towel.
  5. In the same pan, add the sliced mushrooms, minced garlic and chopped rosemary, one tablespoon extra virgin olive oil and two tablespoons butter.
  6. Cook for about 5 minutes until the mushrooms start to brown. Stir constantly so the garlic does not burn.
  7. 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.
  8. Reduce the heat back to medium. Add the heavy cream and stir until combined. Continue to cook for another 4-5 minutes.
  9. Reserve 1 cup pasta water. Drain the pasta when it is done.
  10. Add the sausage, cooked penne pasta, and 1 cup grated parmigiano reggiano cheese, and combine.
  11. If needed, add some of the reserved pasta water.
  12. Top with extra grated parmigiano reggiano cheese.