Imagine twirling your fork into a steaming plate of perfectly cooked spaghetti, rich with the deep, earthy flavors of Marsala wine and golden mushrooms that practically melt in your mouth. This isn't just another pasta recipe - it's a culinary journey that transforms simple ingredients into a restaurant-worthy dish that will make your taste buds dance with excitement. Whether you're a busy home cook or a passionate food lover, this Spaghetti with Garlicky Marsala Mushrooms is about to become your new favorite go-to meal that impresses everyone at the dinner table.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz spaghetti
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup Marsala wine
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 8 oz of spaghetti, 2 cups of sliced mushrooms, 3 cloves of minced garlic, 1/2 cup of Marsala wine, 2 tablespoons of olive oil, salt, pepper, and fresh parsley for garnish.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the spaghetti cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the sliced mushrooms and season with salt and pepper. Sauté the mushrooms for about 5-7 minutes, or until they are golden brown and have released their moisture.
- Next, add the minced garlic to the skillet with the mushrooms. Sauté for an additional 1-2 minutes, stirring frequently, until the garlic is fragrant but not burnt.
- Pour in the 1/2 cup of Marsala wine, stirring to combine. Allow the mixture to simmer for about 3-5 minutes, or until the wine has reduced slightly and the flavors have melded together.
- Once the spaghetti is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti in a colander. Do not rinse the pasta, as you want to keep the starch that helps the sauce adhere.
- Add the drained spaghetti directly to the skillet with the mushroom and Marsala sauce. Toss everything together, adding a bit of the reserved pasta water if necessary to help the sauce coat the spaghetti evenly.
- Once well combined, taste the dish and adjust the seasoning with additional salt and pepper if needed.
- To serve, divide the spaghetti among four plates or bowls. Garnish with freshly chopped parsley for a pop of color and added flavor.
- Enjoy your delicious Spaghetti with Garlicky Marsala Mushrooms!
Tips
- Choose the right mushrooms: Cremini or button mushrooms work best, but you can also experiment with shiitake or oyster mushrooms for unique flavor profiles.
- Don't rush the mushroom sautéing: Allow them to develop a golden brown color for maximum flavor. This caramelization is key to creating depth in the dish.
- Use fresh garlic: Pre-minced garlic from a jar lacks the vibrant flavor of freshly chopped cloves. Take the extra minute to mince your own.
- The pasta water is liquid gold: Always reserve some pasta water before draining. Its starchy consistency helps create a silky sauce that clings perfectly to the spaghetti.
- Marsala wine matters: Use a good quality Marsala wine - it doesn't have to be expensive, but avoid cooking wines. A dry Marsala works best for this recipe.
- Garnish generously: Fresh parsley isn't just for looks. It adds a bright, fresh contrast to the rich, savory sauce.
- Serve immediately: This dish is best enjoyed hot, right after cooking, when the pasta is at its most tender and the sauce is at its most fragrant.
Nutrition Facts
Calories: 303kcal
Carbohydrates: 47g
Protein: 8g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
