Imagine twirling your fork into a plate of perfectly cooked pasta, draped in a luxurious Marsala cream sauce that's so rich and velvety, it'll transport you straight to the heart of Italy. This isn't just another pasta recipe - it's a culinary experience that combines the deep, complex flavors of Marsala wine with silky cream and earthy mushrooms, creating a dish that's both sophisticated and comforting. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this Marsala Cream Sauce Pasta is about to become your new favorite go-to recipe.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 1 cup Marsala wine
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- While pasta is cooking, prepare the sauce. Heat a large skillet over medium heat and add a tablespoon of olive oil. Sauté the chopped onions until they become translucent and soft, about 3-4 minutes.
- Add minced garlic to the skillet and cook for another 30 seconds, stirring constantly to prevent burning. The garlic should become fragrant but not brown.
- Add sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and begin to brown slightly.
- Pour in the Marsala wine, scraping the bottom of the pan to release any browned bits. Allow the wine to simmer and reduce by half, which should take about 3-4 minutes.
- Reduce heat to low and slowly stir in the heavy cream. Simmer the sauce gently, allowing it to thicken for 2-3 minutes. Season with salt and freshly ground black pepper to taste.
- Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce seems too thick, add a little reserved pasta water to reach desired consistency.
- Remove from heat and garnish with freshly chopped parsley. Serve immediately while hot.
Tips
- Use high-quality Marsala wine for the most authentic flavor - dry Marsala works best for this recipe.
- Don't rush the mushroom cooking process; allow them to brown slightly for maximum flavor development.
- Keep your pasta water! The starchy liquid is a secret weapon for adjusting sauce consistency.
- Use fresh parsley for garnish to add a bright, fresh note to the rich sauce.
- Serve immediately after cooking to enjoy the sauce at its creamy best.
- For extra depth, consider adding a sprinkle of Parmesan cheese just before serving.
- If you prefer a lighter version, you can substitute half-and-half for some of the heavy cream.
Nutrition Facts
Calories: 465kcal
Carbohydrates: 50g
Protein: 9g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 75mg
