Simple is good right? This pasta recipe is one of those special meals that's easy to pull together on a weeknight for the fam or to impress at a dinner party. It's both rustic and classy, and can simply serve two or a big crowd with gusto! Robust sausages and mushrooms envelop in a butter cream sauce and a hearty splash of Marsala marries the flavors together. —Michelle Swift
sausage (3 links of Kostas Wine Sausages), casings removed and meat crumbled
King, cremini, or white mushrooms, sliced
1 1/2 tablespoons
extra virgin olive oil
a few sprigs
of crushed red pepper (optional)
heavy whipping cream
of Marsala (about 1/4 cup)
freshly grated parmigiano-reggiano
fresh parsley, chopped
freshly ground black pepper and salt, to taste
pasta (rigatoni, penne, fusilli or any pasta that has a twist or groove for the sauce to cling to)
Bring a large pot of water to boil on the stove. Once boiling, add a palm-full of coarse sea salt and the pasta, cook until al dente.
While the pasta is cooking, put the butter and extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and fragrant. Add the crumbled sausage, thyme and a pinch of crushed red pepper, and cook for 10 minutes. Add some freshly ground black pepper to taste (this pasta is great with fresh black pepper,) then add a hefty splash of Marsala and cook off the wine for about 1 minute. Next, add the cream and cook until the cream has thickened, giving the sauce a stir now and then.
When the pasta is cooked, drain and toss with the sauce and serve with chopped parsley and freshly grated Parmesan -– and don't be shy, the grated cheese is lovely with this cream sauce.