Name: Penne with Roasted Marsala Mushrooms
Yield: 4
Ingredients: 1 lb. mushrooms -; 2 tbsp. Cooking oil -; 3/4 tsp. salt -; 1/2 tsp. fresh-ground black pepper -; 2 cloves garlic -; 1/4 c. dry Marsala -; 1/2 c. canned low-sodium chicken broth or homemade stock -; 1 tbsp. tomato paste -; 1 tbsp. butter -; 3/4 lb. penne -; 1/4 c. chopped fresh parsley -

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Ingredients for - Penne with Roasted Marsala Mushrooms

1. 1 lb. mushrooms -

2. 2 tbsp. Cooking oil -

3. 3/4 tsp. salt -

4. 1/2 tsp. fresh-ground black pepper -

5. 2 cloves garlic -

6. 1/4 c. dry Marsala -

7. 1/2 c. canned low-sodium chicken broth or homemade stock -

8. 1 tbsp. tomato paste -

9. 1 tbsp. butter -

10. 3/4 lb. penne -

11. 1/4 c. chopped fresh parsley -

How to cook deliciously - Penne with Roasted Marsala Mushrooms

1. Stage

Heat the oven to 400°F. 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.

2. Stage

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.

3. Stage

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.

4. Stage

Variation : 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.

5. Stage

Wine Recommendation: Mushrooms are well matched with a red Italian wine such as a Nebbiolo d'Alba from the Piedmont region.