- 1 pound mushrooms, cut in halves or quarters depending on size
- 2 tablespoons cooking oil
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 2 cloves garlic, minced
- 1/4 cup dry Marsala
- 1/2 cup canned low-sodium chicken broth or homemade stock
- 1 tablespoon tomato paste
- 1 tablespoon butter
- 3/4 pound penne
- 1/4 cup chopped fresh parsley
How to make this recipe
- Heat the oven to 400°. In a roasting pan or dutch oven, toss the mushrooms with the oil and 1/4 teaspoon each of the salt and pepper. Roast for 15 minutes; some liquid will remain in the pan.
- Transfer the pan to the top of the stove. Stir in the garlic and Marsala. Simmer until the liquid is almost evaporated, about 4 minutes. Add the broth and tomato paste and simmer until about 1/4 cup of liquid remains, about 2 minutes longer. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and the butter and remove from the heat.
- In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain the pasta and toss it with the sauce and the parsley.
Penne with Roasted Mushrooms If you don't keep Marsala on hand, substitute an equal quantity of dry sherry or dry red wine in its place.
Mushrooms are well matched with a red Italian wine such as a Nebbiolo d'Alba from the Piedmont region.