Mushroom Marsala Pasta

There's a reason why I make this all the time.  It's the perfect marriage of ingredients.


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.