Mushroom Marsala Pasta with Artichokes

Seasons make such a big difference in what I’m in the mood to eat.   That being said, pasta is not a big summertime dish for me but the evening thunderstorms combined with the allure of artichokes and mushrooms together was enough to change that.  I’m also a big fan of Marsala wine in dishes.  I’m beginning to be more aware of wine taste and pairings since I’ve begun the quest this summer to be a Sommelier, and even though I wouldn’t pour myself a glass of the Marsala I was cooking with, the taste in the dish still rang true.  Instead try pouring a glass of Pinot Noir or an acidic white wine to counteract the acid in the artichokes.  Hopefully it will make a yummy dish that much better!

Mushroom Marsala Pasta with Artichokes

adapted from smittenkitchen.com

Serves 4 to 6

3 tablespoons olive oil
1 small onion, finely chopped

Optional-I choose to add to garlic cloves in with the onions for a little something extra
1 pound mushrooms, trimmed, cleaned and chopped into small bits (I used creminis and baby bellas combined)
1 teaspoon kosher salt, plus 1 tablespoon for pasta water
1 cup dry Marsala wine
1 pound pasta ditalini, any kind of small snail shaped pasta will work
1/2 pound frozen artichoke hearts, thawed

**I instead used 2 15oz. cans of quartered artichokes because I thought the dish needed a little extra (plus no thawing time!)
3/4 cup grated Parmesan
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper

Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute.

Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes.

Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.

*** I also added some chicken to the dish to make it a little heartier

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One Comment on “Mushroom Marsala Pasta with Artichokes”

  1. Connor Says:

    I just made this for dinner tonight and I’m quite impressed with myself! It’s probably not as good as either of you can make it, but mine is pretty good. Can’t wait to try other recipes!


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