Thimbles With Mushrooms And Artichokes
Artichokes, Mushrooms, My Favorites, pasta, Pastas, Thimbles, twists
Cook 20 Min ∙ Makes 6 To 6 Servings ∙ Difficulty Easy ∙ Source Giada/Felix
Ingredients
- 1/3 cup olive oil 1 small onion , finely chopped
- 1.5 pounds mushrooms , trimmed, cleaned and finely chopped
- 1 1/2 tsp kosher salt , plus 3/4 teaspoon
- 1 1/2 cups dry Marsala wine
- 1 pound thimble pasta
- 12 ounces frozen artichoke hearts , thawed
- 1 1/8 cups grated Parmesan
- 3/4 cup cream
- 3/4 cup chopped fresh flat-leaf parsley
- 1 1/2 tsp freshly ground black pepper
- 3/4 - 1 pounds Al Fresco brand roasted garlic chicken sausage (or silmilar) , 1/2" slices
Directions
Place the olive oil in a large, heavy skillet over medium-high heat. (If you'd like to brown the sausage, do so now and set aside)
Add the onions and cook for 1 minute.
Add the mushrooms and 1 teaspoon of the salt.
Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes.
Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Brown, slice and add sausage. Stir in the parsley and pepper. Transfer to a serving bowl and serve.