Penne Marsala with Sausage

Posted on

 

Ingredients
  • 1 pound sausage, crumbled
  • 16 ounces (2 containers) cremini mushrooms, cleaned and sliced
  • 2 cloves garlic, minced
  • 1 tablespoon rosemary, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 cup dry marsala
  • 1/2 cup heavy cream
  • 2 tablespoons plus 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup grated parmigiano reggiano cheese, plus extra for serving
Instructions
  1. Bring a large pot filled with water to a boil. Add 2 tablespoons salt and penne pasta. Cook according to the directions on the box. In the meantime, follow the directions below.
  2. Remove the sausage from the casing.
  3. Add 2 tablespoons extra virgin olive to a large fry pan, on medium heat.
  4. Brown the sausage (about 8-10 minutes) and transfer to a plate lined with a paper towel.
  5. In the same pan, add the sliced mushrooms, minced garlic and chopped rosemary, one tablespoon extra virgin olive oil and two tablespoons butter.
  6. Cook for about 5 minutes until the mushrooms start to brown. Stir constantly so the garlic does not burn.
  7. Add the marsala wine. Raise to medium high heat. Cook for about 10-12 minutes until the liquid bubbles and start to reduce a little.
  8. Reduce the heat back to medium. Add the heavy cream and stir until combined. Continue to cook for another 4-5 minutes.
  9. Reserve 1 cup pasta water. Drain the pasta when it is done.
  10. Add the sausage, cooked penne pasta, and 1 cup grated parmigiano reggiano cheese, and combine.
  11. If needed, add some of the reserved pasta water.
  12. Top with extra grated parmigiano reggiano cheese.
Source>>Penne Marsala with Sausage@mangiamichelle

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *