Marsala Pasta with Italian Sausage

Where are all of my Marsala lovers at? This Marsala Pasta with Italian Sausage is the recipe that you’ve been waiting for! I know you’re probably thinking sausage with marsala wine.. what? Trust me, you won’t regret it!

I’m sure you’re probably wondering why I decided to use sausage and not chicken.  Well, I love Chicken Marsala but wanted to try something different. It’s not a recipe that you come across every day. The rosemary, sausage and marsala wine will have your taste buds going crazy and will become a top request by your family and even the little ones. My nieces love it!

If you’re not really feeling the sausage, you can totally make this dish vegetarian. However, I would recommend adding more mushrooms. It may seem like a lot but remember, mushrooms cook down quite a bit. Adding in the extra mushrooms will give this dish a meaty feel, but without the meat.

Questions about this Marsala Pasta with Italian Sausage? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!

Marsala Pasta with Italian Sausage

This Marsala Pasta with Italian Sausage is the recipe that you’ve been waiting for! It will wow your taste buds and will become a top request by family!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 4

Ingredients

  

• 1 Box Penne Pasta
• 1- 1/2 lb Ground Italian sausage
• 2 Cups Portobello mushrooms
• 1 Cup Grated parmigiano reggiano cheese
• 3 Cloves minced garlic
• 2 Tablespoons Chopped rosemary
• 1-2 Tablespoons Butter
• 1 Cup Marsala cooking wine
• 1/2 Teaspoon Black pepper
• 1/2 Teaspoon Kosher salt
• 1/2 Teaspoon Garlic powder (as needed)
• 1½ Tablespoons Flour
• 2½-3 Cups Heavy cream

Instructions

 

• Bring a large pot of water to a boil. Add 2 tablespoons salt and penne pasta. Cook according to the directions on the box. 
• Add sausage to a large nonstick pan over medium heat. Brown the sausage for about 8-10 minutes until cooked through and transfer to a plate lined with a paper towel. 
• In the same pan, add about 2 tablespoon of butter the sliced mushrooms, minced garlic and chopped rosemary.
• Cook for about 4 minutes until the mushrooms are tender and the garlic is fragrant. Be sure to stir constantly so the garlic does not burn.Sprinkle in flour and mix together.
• Add the marsala wine and raise the heat to medium high. Cook for about 10 minutes until the liquid starts to reduce a little.
• Reduce the heat back to medium. Add in the heavy cream and stir until combined. Cook for 4-5 minutes until the sauce begins to thicken. Season to taste.
• Drain the pasta when it is done.
• Add the sausage, cooked penne pasta, and 1 cup grated parmigiano reggiano cheese, and combine.
• Top with additional grated parmigiano reggiano cheese if desired.

Notes

If the pasta is too thick, thin with additional cream or chicken broth.