Penne with Roasted Marsala Mushrooms

Air, water and pasta substance for life...for my kids at least.  Another harried night.  No time to shop.  Empty refrigerator and hungry brood.  What to do!  I peered at my hundreds of cookbooks and grabbed Food & Wine Magazine's Quick from Scratch Pasta Cookbook.  FYI  Food & Wine magazine has fabulous recipes.  I highly recommend visiting their web site Food & Wine.

This recipe was a huge hit.  They fought over the bits left in the pot.  Next time I need to double the recipe.

 

Penne with Roasted Marsala Mushrooms

from Food & Wine Magazine

Quick from Scratch Pasta Cookbook

adapted

1 pound crimini mushrooms cut in quarters
2T safflower oil
1/2t salt
1/2t freshly ground pepper
2 garlic cloves minced
1/4 cup dry Marsala
1/2 cup organic chicken stock
1T tomato paste
1T butter
1 lb penne
1/8 cup chopped parsley

~ heat oven 400 (I used toaster oven)
~ in medium size rectangular Pyrex toss mushrooms with oil and 1/4t each salt and pepper
~ roast for 10-15 minutes, some liquid will remain in pan
~ while mushrooms roast make your pasta ( do not add pinch of salt to the water until the water is boiling)
~ drain and reserve 1/4 cup of pasta cooking water
~ once mushrooms are done transfer to stove top skillet
~ stir in garlic and Marsala
~ simmer until the liquid is almost evaporated about 4 minutes
~ add broth, reserve pasta water, and tomato paste
~ simmer until a bit more than 1/4 cup of liquid remains about 2 minutes
~ add remaining salt, pepper and butter
~ remove from heat
~ toss into pasta
~ toss in parsley