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
Preparation
Step 1Heat 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.Step 2Transfer 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.Step 3In 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.Step 4Variation : 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.Step 5Wine Recommendation: Mushrooms are well matched with a red Italian wine such as a Nebbiolo d’Alba from the Piedmont region.
