Yield
4

How to Make It

Step 1

Heat the oven to 400°. 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 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Quick From Scratch Pasta

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