Mafalda Pasta Recipe
Marsala Cream | Mushroom | English Peas
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Ingredients
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Pasta
Marsala Cream Sauce
Vegetables
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring 4-6 quarts of water to a boil. Add 1 tsp of salt.
- 2
Cook Pasta
Add the mafalda pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally.
- 3
Drain Pasta
Once cooked, drain the pasta in a colander and set aside, reserving about 1 cup of the pasta water.
Making the Marsala Cream Sauce
- 4
Sauté Shallots and Garlic
In a large skillet, heat 2 tbs of olive oil over medium heat. Add the finely chopped shallot and sauté for about 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- 5
- 6
Add Marsala Wine
Pour in 1 cup of Marsala wine, stirring to combine. Allow it to simmer for about 5 minutes until the wine reduces by half.
- 7
Add Cream and Seasoning
Stir in 1 cup of heavy cream, 1 tsp of salt, and 1 tsp of freshly ground black pepper. Bring the mixture to a gentle simmer and cook for another 2-3 minutes until the sauce thickens slightly.
- 8
Finish with Parmesan
Add 1 cup of grated Parmesan cheese to the sauce and stir until melted and well incorporated.
Combine and Serve
- 9
Add Peas and Pasta
Add 1 cup of English peas to the sauce and cook for another 2-3 minutes until heated through. Then add the drained mafalda pasta, tossing to coat in the sauce. If the sauce is too thick, add a bit of reserved pasta water to reach desired consistency.
- 10
Serve
Divide the pasta among serving plates and garnish with additional Parmesan cheese if desired. Enjoy your Mafalda Pasta with Marsala Cream!