Ingredients (Serves 4)
1 package (300g / 10.5 oz) Capellini Pasta (Angel Hair Pasta) 30g (2 tbsp) butter 1 tablespoon olive oil 300g (10.5 oz) cremini or mixed mushrooms (sliced) 2 cloves garlic (minced or finely chopped) 1/2 cup Marsala wine (sweet or dry, preferably dry) 1 cup chicken or vegetable broth 1/4 cup heavy cream (or cooking cream) 1/4 teaspoon dried oregano 2 tablespoons fresh parsley (finely chopped, for garnish) Salt and freshly ground black pepper (to taste) For Serving: Grated Parmesan cheese For boiling water: Salt
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the Capellini pasta (it cooks very quickly, so watch carefully) according to package directions until al dente (firm to the bite). Reserve about 1 cup of the pasta water, then drain the pasta.
Sauté the Mushrooms: In a large skillet, heat the butter and olive oil over medium-high heat. Add the sliced mushrooms. Sauté until the mushrooms release their liquid and then brown nicely (about 5-7 minutes).
Add Aromatics: Add the minced garlic and oregano, and cook for about 1 minute until fragrant.
Deglaze with Marsala: Remove the pan from the heat and pour in the Marsala wine. Return to medium heat and let it simmer until the wine is reduced by half (about 2 minutes); this concentrates the flavor into the mushrooms.
Build the Sauce: Add the chicken/vegetable broth and simmer the sauce for a few minutes more. Stir in the heavy cream and let the sauce thicken slightly over low heat. Season with salt and pepper.
Combine and Serve: Add the drained Capellini pasta directly into the Marsala sauce. Toss quickly until the pasta is coated. Use the reserved pasta water sparingly to adjust the sauce consistency if it’s too thick.
Garnish: Remove from heat. Serve hot, garnished with fresh chopped parsley and generous amounts of grated Parmesan cheese.
