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Fettuccine with Mushrooms

Recipe information

  • Yield

    serves 4

Ingredients

Salt
1 pound fettuccine
1 1/4 pounds mixed mushrooms
2 to 3 garlic cloves, chopped
1/4 cup EVOO (extra-virgin olive oil)
3 tablespoons chopped fresh thyme leaves
2 tablespoons thinly sliced fresh sage leaves or 2 teaspoons rubbed or ground dried sage
Black pepper
Freshly grated nutmeg
1/2 cup Marsala or dry white wine
1/2 cup cream or 1 cup fresh ricotta
A generous handful of fresh flat-leaf parsley leaves, finely chopped
A generous handful of grated Pecorino Romano cheese

Preparation

  1. Step 1

    Bring a large pot of water to a boil for the pasta. Add salt and cook the pasta to al dente. Heads up: Reserve a mug of cooking water just before draining.

    Step 2

    Thinly slice the mushrooms, then heat the EVOO in a large skillet over medium-high heat. Add the mushrooms to the pan and sauté until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway. Season the tender mushrooms with salt and pepper and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Then add the cream, or if you prefer, top the pasta with a dollop of ricotta for mixing in. Add the reserved starchy pasta cooking water—about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.

    Step 3

    Drain the pasta and toss with sauce, parsley, and cheese. Top with ricotta, if using, for mixing into the fettuccine as you eat.

Rachael Ray's Look + Cook
TagsPastaSauceFettuccineMarsalaAlcoholBeveragesItalian AmericanItalianEuropeanMushroomVegetableRicottaCheeseDairyMainDinnerNut FreeVegetarianEasyQuickWeeknight Meals30 Minutes or LessSauteCookbooks
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