Marsala Penne with Apple and Mushroom

INGREDIENTS

• 1 lb penne pasta

• 2 Tbsp olive oil

• 16 oz sliced crimini or baby bella mushrooms

• 2 medium shallots

• 2 cloves garlic minced

• 1 granny smith apple peeled, cored and diced

• 1/2 tsp ground black pepper

• 1/2 tsp nutmeg

• 1/2 tsp crushed red pepper flakes

• 3/4 cup Marsala wine

• 1/4 cup reserved pasta water

• 1 Tbsp salted butter

• 1 cup Parmesan cheese

INSTRUCTIONS

1.  In a deep sauteé pan with olive oil, cook mushrooms, shallots and garlic on medium heat until soft. About 10 minutes

2. Add apple and cook for another 5 minutes.

3. While mushrooms and apples cook, boil according to instructions for al dente pasta on packaging. Before straining pasta, scoop out 1/4 cup of the starchy pasta water and set aside.

4. When apples and mushrooms begin to brown, add black pepper, red pepper flakes and nutmeg. Cook for another minute.

5. Pour in Marsala wine and reduce until thick. About 2 minutes.

6. Add strained pasta, reserved pasta water, butter and Parmesan cheese. Stir until a creamy sauce forms.

7. Garnish with nutmeg and Parmesan.