1. Break each mushroom into 2 or 3 pieces. 2. Soak them in 1 cup of hot water for at least 20 minutes. 3. Melt the butter in a saucepan large enogh to hold the cooked pasta. 4. Saute the onions and rosemary in the butter for several minutes, until the onion is translucent. 5. Mix in the marsala and cook for 2 more minutes. 6. Drain the mushrooms through a coffee filter or several paper towels and reserve the liquid. 7. Add 1/2 cup of the mushroom water, all of the mushrooms, and the tomato paste to the sauteed onions. Simmer. 8. Mix the cream and parsley into the mushroom sauce and lower the heat to a simmer. 9. Add salt and pepper to taste. 10. Cook pasta according to package directions. 11. When pasta is el dente, drain and add it to the mushroom sauce in the saucepan. 12. Add the cheese and toss everything to coat the pasta evenly. ---------------------------------------------------------------------------
Nutrition
Ingredients
