Creamy Mushroom Linguini

Another purchase from Seattle paying it forward today. While at Pike Place Market, we bought about $20 worth of pasta from Papardelle's. I fell in love with porcini linguini a few years ago when I bought it there. On this trip I could not wait to buy more to take home to cook.

I have been craving mushroom pasta since I saw the recipe from Rachael Ray a few days ago. It is funny how much little heavy cream you need to add to make a pasta dish rich.Just a splash will give this dish dimension. This was super simple to make and had such a bold flavor. If you like mushrooms. this is the dish for you! I know porcini pasta may be hard to find in a local grocery store. Feel free to add whatever pasta you like. I love fettuccine and linguini, but a short pasta like rigatoni or penne would be nice also. I used Rachael Ray's recipe as inspiration, but simplified it a bit. Here is what I cooked up!

Creamy Mushroom Linguini

Ingredients

• Salt and pepper
• 1 pound fettuccine or linguini pasta ( or pasta of your choice)
• 1/4 cup extra-virgin olive oil (EVOO)
• 1 pound cremini mushrooms, thinly sliced
• 2 tablespoons thinly sliced fresh sage or 2 teaspoons dried sage
• 1/2 cup marsala wine
• Splash of Heavy Cream
• 1 cup grated pecorino-romano cheese, plus more to pass around the table

Directions

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.   
2. While the pasta is working, in a large skillet, heat the EVOO, 2-4 turns of the pan, over medium-high heat. Add the creminis and cook, stirring occasionally, until tender, about 8 minutes; season with salt, pepper and the sage. Stir in the marsala and cook for 1 minute. 
3.  Stir in the cream and cook until thickened, about 5 minutes. Add the pasta and cheese and toss.