Ingredients
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1 pound Pasta
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1 pound Mushroomchopped
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3 tablespoon Olive Oil
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1 small Onionchopped
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1 cup Artichoke hearts
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3/4 cup Parmesan Cheesegrated
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1 teaspoon Kosher Salt
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Pepper
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1 cup Marsala wine
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1/4 cup Milk
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1/4 cup Parsleychopped
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Directions
Steps
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1
Done
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In a big, heavy skillet, heat the olive oil over medium-high heat. Cook for one minute after adding the onions. Combine the mushrooms and one teaspoon of salt and pepper in a mixing dish. Sauté, stirring regularly, for about 10 minutes, or until all the moisture has evaporated and the mushrooms have cooked down. |
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2
Done
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Bring the marsala wine to a low boil after that. Reduce the heat to a low simmer and cook for 10 to 15 minutes, or until the liquid has reduced. |
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3
Done
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Bring a large pot of water to a boil over high heat. Add a splash of olive oil and stir in a little salt. Add the pasta and cook about 8 to 10 minutes. |
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4
Done
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Once the mushrooms liquid has reduced, pour in the milk and continue to cook for 5 more minutes. |
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5
Done
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Drain pasta and add it into the mushroom sauce with the artichoke hearts. Stir so that everything is heated through. |
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6
Done
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Sprinkle in the cheese and parsley and stir to combine. Top with a sprinkle of cheese and serve warm. |
