1 box (12 ounces) oriechette pasta (or other medium-sized pasta)
4 tablespoons butter
1 1/2 pounds mushrooms, sliced
5 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
2 1/2 cups Marsala wine
Handful of fresh thyme leaves on the stem
1/2 teaspoon grated nutmeg
1/2 cup heavy cream
1 cup grated Parmesan (or other) cheese
Put pasta on to boil in generously salted water.
Meanwhile, in a large pan, melt butter and saute mushrooms and garlic for a few minutes, until softened. Season with salt and pepper. Add Marsala and thyme and allow to boil about ten minutes, or until wine is reduced by a third. Pick out thyme stems and discard. Add nutmeg and cream. Heat for a few minutes. Remove to a serving platter and top with cheese.
Serves 4 - 6.