Cotelli ( Corkscrew ) Pasta With Mushrooms, Artichoke Hearts & Marsala Wine

By shauna

Ingredients

• 1 Pkg. Cotelli Pasta
• 1 Pkg. Cremini Mushrooms, cut into quarters
• 1 Lg. Onion, diced
• 2 Tbsp. Olive Oil
• Salt & Freshly Ground Black Pepper
• 2 Tbsp. Flat-Leaf Italian Parsley, chopped
• 1 C. Shredded Parmesan Cheese
• 3/4 C. Marsala Wine
• 1 C. Artichoke Hearts, drained & chopped
• 3/4 C. Heavy Cream

Preparation

Step 1

Cook pasta in boiling, salted water till al dente ( approx. 8-10 min. ) Heat olive oil in lg. skillet over med-high heat. Add diced onion & mushroom pieces & saute till tender. Sprinkle with salt & freshly ground black pepper. Add Marsala wine to skillet; bring to a boil, then cook & simmer for approx. 10 min. Add artichoke hearts, then cooked pasta, parmesan, heavy cream & parsley. Toss together & serve. *Cremini mushrooms are actually baby portobello's; they have much more flavor than regular white button mushrooms.