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Creamy Mushroom Marsala Pasta

Creamy mushroom Marsala pasta combines browned cremini mushrooms, dry Marsala wine, and Parmesan in a silky sauce tossed with fettuccine. The mushrooms cook in batches for better browning, and a little reserved pasta water helps the sauce cling to every strand.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 4 qt water
  • 1 tbsp kosher salt for pasta; divided
  • 12 oz fettuccine
For the sauce
  • 2 tbsp olive oil divided
  • 1 lb cremini mushrooms sliced
  • 0.25 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 shallot medium, finely chopped
  • 2 cloves garlic minced
  • 0.75 cup dry Marsala wine
  • 1 cup low-sodium chicken broth
  • 0.75 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated
  • 2 tbsp fresh parsley chopped
  • 0.5 tsp kosher salt for sauce

Equipment

  • 1 12-inch skillet

Method
 

Cook the pasta
  1. Bring the water to a boil in a large pot.
  2. Stir in 1 tablespoon of the salt.
  3. Cook the fettuccine for 8 to 10 minutes, or according to package directions, until al dente.
  4. Reserve 1 cup of the pasta cooking water, then drain the pasta.
Make the sauce
  1. Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium-high heat, add half the mushrooms, and cook for 4 to 5 minutes, stirring occasionally, until browned.
  2. Transfer the mushrooms to a plate and repeat with the remaining oil and mushrooms.
  3. Return all the mushrooms to the skillet and add the remaining 1/2 teaspoon salt and the pepper.
  4. Stir in the butter, shallot, and garlic and cook for 1 to 2 minutes, until fragrant.
  5. Pour in the Marsala and simmer for 4 to 5 minutes, scraping up browned bits, until reduced by about half.
  6. Stir in the broth and cream and bring to a gentle simmer.
  7. Cook for 3 to 5 minutes, until the sauce lightly coats a spoon.
  8. Add the drained pasta, Parmesan, and parsley and toss until coated, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce.

Notes

For deeper browning, cook the mushrooms in batches without crowding the skillet. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is not recommended because the cream sauce may separate. For a vegetarian option, use vegetable broth instead of chicken broth.