Corkscrew Sausage Marsala
Corkscrew Sausage Marsala
Ingredients
-
1
package
(16 ounces) rotini or spiral pasta
-
2
tablespoons
olive oil
-
3
tablespoons
butter
-
1
package
(16 ounce) JOHNSONVILLE® Ground Mild Italian Sausage or (19 ounce) JOHNSONVILLE® Mild Italian Sausage Links, casings removed
-
4
cloves garlic, chopped
-
1
cup
fresh mushrooms, sliced
-
2
cups
Marsala wine
-
3
cups
heavy cream
-
3
tbsp
chopped fresh parsley
-
Salt and pepper to taste
REVIEWS
Directions
-
Cook pasta according to package directions for al dente doneness; drain and set aside.
-
In a large skillet, add 1 tablespoon olive oil and butter over medium-high heat. Spoon sausage into pan using a tablespoon. Cook sausage until fully cooked and browned, about 5-7 minutes.
-
In a separate skillet, sauté garlic and mushrooms in 1 tablespoon olive oil until caramelized.
-
Add garlic and mushroom mixture to the sausage.
-
Add wine. Cook and stir over medium heat until liquid is reduced by half.
-
Stir in cream; cook and stir until liquid is reduced by half.
-
Add pasta; toss to coat.
-
Season with salt and pepper. Sprinkle with parsley.
