Ingredients
- 3 Tbsp olive oil
- 1 small onion, finely chopped
- 1 lb. mushrooms, trimmed, cleaned and cut in chunks
- 1 tsp, plus 3/4 tsp Kosher salt
- 1 cup dry Marsala wine
- 1 lb. Thimble pasta
- 1/2 lb. frozen artichoke hearts, thawed
- 3/4 cup grated Parmesan
- 1/2 cup cream
- 1/2 cup chopped Flat-leaf Parsley
- 1 tsp freshly ground black pepper
Preparation
Step 1
Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon 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. Can be served warm or at room temperature.