Sausage and Marsala Pappardelle
SERVES: 4-6 SERVINGS
Ingredients
- 8 ounces pappardelle pasta
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 onion, thinly sliced
- 4 links smoked turkey sausage, sliced
- 3 cloves garlic, minced
- 6 large mushrooms, sliced
- pinch of red pepper flakes
- ½ cup cherry tomatoes
- 1 tablespoon fresh rosemary
- 1 cup cream
- ½ cup sweet marsala wine
- kosher salt
- parmesan cheese for garnish
Instructions
- Bring a large stock pot of water to a boil then generously salt with kosher salt. Add pappardelle pasta and cook until al dente then drain, reserving ½ cup pasta sauce.
- While pasta is cooking begin cooking the sauce. In a 10-inch skillet over medium-high, heat olive oil and then add red bell pepper slices and onion and cook for 4-5 minutes or until onion softens, stirring occasionally. Season with kosher salt, add mushrooms and cook for another 3 minutes. Add garlic, turkey sausage and red pepper flakes and cook until turkey is warmed through, about 3 minutes.
- Add cream, marsala, tomatoes and rosemary to skillet and cook for about 3 minutes or until sauce thickens and tomatoes soften. Gently fold in pasta to skillet until coated. If you'd like more sauce, add reserved pasta water one tablespoon at a time or another pour or two of cream if you want a heavier sauce. Garnish with parmesan, kosher salt and more rosemary if desired. Serve immediately.
