Farfalle alla Marsala

A deliciously warm and creamy dish for dinner tonight….Farfalle alla Marsala fits the bill! This is also a great addition to the Meatless Meal Menu…

Farfalle alla Marsala

1 package Farfalle pasta
8 oz package fresh cremini mushrooms, cleaned and sliced
1 tablespoon extra virgin olive oil
1 large shallot, peeled & chopped
3 garlic cloves, minced
1/2 cup chopped sun-dried tomatoes, packed
1 tablespoon butter
1 tablespoon all purpose flour
salt & fresh ground pepper to taste
1/2 cup marsala wine
1 cup reserved pasta water
1 cup heavy cream
Parmesan cheese

Cook Farfalle pasta as package directs; reserve 1 cup cooked pasta water. In a skillet, sauté the mushrooms in the olive oil over medium heat for 10 minutes. Add the shallots, sun-dried tomatoes and garlic and sauté another 10 minutes. Season with salt and fresh ground pepper. Add the butter and sprinkle the flour over the vegetables in the skillet. Stir to combine. Stir in the marsala wine, the reserved pasta water and the heavy cream. Bring to a soft boil stirring constantly; sauce with thicken slightly. Serve over Farfalle pasta with a sprinkling of grated Parmesan cheese.



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