Penne Marsala Recipe

Cooking Directions

• STEP 1.Cook penne pasta according to package instructions. Drain and set aside.
• STEP 2.In a large skillet, melt butter and sauté garlic and mushrooms until mushrooms are tender.
• STEP 3.Add Marsala wine and cook until reduced by half.
• STEP 4.Stir in heavy cream, Parmesan cheese, and Italian seasoning. Cook until sauce thickens.
• STEP 5.Add cooked penne pasta to the skillet and toss to coat in the sauce.
• STEP 6.Serve hot, garnished with fresh parsley and grated Parmesan cheese.

Cooking Tips

• For a vegetarian version, omit the mushrooms and use vegetable broth instead of Marsala wine.
• Feel free to add cooked chicken or shrimp for extra protein.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Garnish with freshly chopped parsley and grated Parmesan cheese before serving.
• Serve with a side of garlic bread or a green salad.
• Reheat leftovers in a skillet on the stove or in the microwave.