Rigatoni with Mushrooms, Marsala, and Marscapone
Even if you’re not the biggest fan of mushrooms, you won’t be able to resist them once they’re simmered with garlic, soy sauce, and Marsala wine. For a dairy-free version, eliminate the mascarpone and stir in a couple of tablespoons of olive oil to the cooked noodles instead. Recipe tester Debbie Falkow said, “I enjoyed this dish tremendously. It reminds me of cream of mushroom soup, but with pasta. The sauce is creamy and delicious and the earthy mushrooms contrast nicely with the mascarpone.”
- 16 oz. rigatoni noodles (use wheat/gluten-free if needed)
- 1 Tbsp. extra virgin olive oil
- 16 oz. sliced cremini mushrooms or use button mushrooms or combination of each
- 1 large yellow onion diced
- 2 cloves garlic minced, about 1 tsp.
- 1 tsp. dried thyme or use 2 tsp. fresh, or more to taste
- 2 Tbsp. reduced sodium soy sauce or tamari (use wheat/gluten-free, if needed)
- 1/4 cup Marsala wine or use sherry, white wine, or 1/4 cup chicken or vegetable broth plus 1 Tbsp. balsamic vinegar
- 1/4 cup mascarpone or use cream cheese, crème fraiche, or 2 – 3 Tbsp. olive oil for a dairy-free version
- 1/4 cup grated Parmesan cheese for serving (optional)
- Cook the rigatoni in salted water according to the package directions until it is al dente.
- Meanwhile, heat a large heavy skillet over medium heat and add the oil. When it is hot, add the mushrooms, onions, garlic, and thyme, and sauté them until the mushrooms darken and the onions are translucent, 8 – 10 minutes.
- Add the soy sauce and wine and simmer it for 5 – 7 more minutes, stirring occasionally, until the pasta is done and the liquid in the mushrooms is reduced by about half.
- Drain the noodles, allowing some liquid to cling to them, return them to the pot, and stir in the mascarpone until it melts. Top it with the mushrooms and onions and serve it immediately, topped with the Parmesan cheese at the table, if desired, or refrigerate it for up to 3 days.
Slow Cooker Directions
- Combine the mushrooms, onions, garlic, thyme, soy sauce, and wine in the slow cooker and cook on low for 6 – 10 hours. Add the mascarpone 15 minutes before serving, and stir to melt. Serve it over cooked pasta and topped with Parmesan cheese, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, slice the mushrooms if necessary, dice the onion, peel the garlic, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate the dish. Scramble Flavor Booster: Use extra minced garlic and top the pasta with freshly ground black pepper. Tip: Wondering what to do with leftover mascarpone? Try spreading it on toast or a baked pizza crust and drizzling it with honey and black pepper, or stirring it into mashed potatoes. Video: Check out Jessica making this recipe on Facebook Live! Nutritional Information Per Serving (%based upon daily values) Calories 297, Total Fat: 7g, 10.5%; Saturated Fat: 3g, 13%; Cholesterol: 13mg, 4.5%; Sodium: 188mg, 8%; Total Carbohydrate: 48g, 16%; Dietary Fiber: 3g, 12%; Sugar: 4g; Protein: 11g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!