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“In 'Rachael Ray's Look + Cook'”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil for the pasta; add the salt and cook the pasta to al dente (reserve a mug of cooking water just before draining the pasta).
  2. Thinly slice the mushrooms, then heat the oil in a large skillet over med-high heat.
  3. Add the mushrooms to the pan and saute until deeply browned and tender, 12-15 minutes, add the garlic, thyme, and sage midway.
  4. Season the tender mushrooms with salt and pepper and a little freshly grated nutmeg.
  5. Deglaze the pan with the Marsala and stir for 30 seconds.
  6. Then add the cream; add the reserved starchy pasta cooking water, just enough to thin out the sauce to your liking.
  7. Drain the pasta and toss with the sauce, parsley, and cheese (top with ricotta, if using, for mixing into the fettuccine as you eat).

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