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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
Instructions
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border: 0px; box-sizing: border-box; color: #444444; font-family: Lora, georgia, serif; font-size: 13px; font-stretch: inherit; font-variant-numeric: inherit; line-height: 1.5em; list-style-image: initial; list-style-position: initial; margin: 0px 0.5em; padding: 0px 0px 0px 3em; vertical-align: baseline;">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.
ADSENSE 336 x 280
dan
ADSENSE Link Ads 200 x 90
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