rotini and radiatori with marsala sauce

Serve this hearty dinner with a salad and asparagus.


1/2 box rotini

1/2 box radiatori

2 large containers of white, button mushrooms

2 tablespoons flat leaf parsley

6 shallots

1.5 cups good Marsala wine (not cooking Marsala, buy the sweet)

olive oil

4 tablespoons flour

8 tablespoons butter

1 cup chicken stock

kosher salt and freshly ground pepper

  • Boil pasta (each pasta in different pans). The radiatore might be finished quicker. Cook until al dente. Salt pasta water and add olive oil.
  • Clean and slice mushrooms into thin slices
  • Chop shallots and parsley
  • Add 4 tablespoons butter to a large skillet. Saute mushrooms and shallots, add salt and pepper.
  • After mushrooms are brown, remove from pan and place in a bowl.
  • Pour Marsala into pan and heat for 2 minutes, after heated pour into a bowl.
  • Heat 4 tablespoons butter and mix with 4 tablespoons flour. Add chicken stock, whisk.
  • Add Marsala and black pepper. whisk and keep on medium low.
  • Drain pasta. Add mushrooms, shallots and parsley. Mix in Marsala sauce.

I recommend not substituting other pastas. The heavier, dense pasta work best with this heavy sauce.

A Jackie O’ Recipe