Sometimes I crave weird things. Well, weird for me. Like sausage and caramelized onions. I needed sausage and caramelized onions yesterday. I figured the best way to combine them was in a pasta dish and came up with this beauty.

It was delicious! Amazing even. The cream sauce seemed lighter than it really was because of all the stuff – caramelized onions, mushrooms, chicken sausage, pasta – that it had to cover and the Marsala wine gave it a great depth. My husband and I agreed (which we rarely do) that this is something that I need to make again and again. But next time, I have to make some garlic bread with it!

It seems like there are a lot of steps but if you’re willing to wash more dishes, which I’m not, you could easily cook all the different elements at once to speed to process up. Just make sure you start the pasta first thing so you aren’t standing around waiting for it to cook.

Rigatoni & Chicken Sausage in Marsala Cream Sauce
Ingredients
  • 1 pound rigatoni
  • 3 teaspoon olive oil divided
  • 1 onion thinly sliced
  • 1 pound Italian chicken sausage cut into bite size pieces
  • 8 ounces baby bella mushrooms sliced
  • 1 onion thinly sliced
  • 1/2 cup Marsala wine
  • 1 cup heavy cream
  • 1/2 teaspoon dried basil
  • salt & pepper to taste
  • Parmesan grated for serving
Instructions
  1. Rigatoni & Chicken Sausage in Marsala Cream Sauce
  2. APRIL 30, 2010 2 COMMENTS (EDIT)
  3. Sometimes I crave weird things. Well, weird for me. Like sausage and caramelized onions. I needed sausage and caramelized onions yesterday. I figured the best way to combine them was in a pasta dish and came up with this beauty.
  4. It was delicious! Amazing even. The cream sauce seemed lighter than it really was because of all the stuff – caramelized onions, mushrooms, chicken sausage, pasta – that it had to cover and the Marsala wine gave it a great depth. My husband and I agreed (which we rarely do) that this is something that I need to make again and again. But next time, I have to make some garlic bread with it!
  5. It seems like there are a lot of steps but if you’re willing to wash more dishes, which I’m not, you could easily cook all the different elements at once to speed to process up. Just make sure you start the pasta first thing so you aren’t standing around waiting for it to cook.
  6. Rigatoni & Chicken Sausage in Marsala Cream Sauce
  7. 1 pound rigatoni
  8. 3 teaspoon olive oil, divided
  9. 1 onion, thinly sliced
  10. 1 pound Italian chicken sausage, cut into bite size pieces
  11. 8 ounces baby bella mushrooms, sliced
  12. 1 onion, thinly sliced
  13. 1/2 cup Marsala wine
  14. 1 cup heavy cream
  15. 1/2 teaspoon dried basil
  16. salt & pepper, to taste
  17. Parmesan, grated for serving
  18. Bring a large pot of water up to a boil.
  19. Heat 1 teaspoon olive oil over medium-low heat in a large pan. Add in onion slices and allow to caramelize for 10 – 15 minutes until golden brown and soft. If the onions start to burn, turn the heat down to low. Remove onions to plate once caramelized and set aside.
  20. In the same pan, heat another teaspoon of olive oil over medium-high heat. Add chicken sausage and cook, stirring occasionally, until sausage is cooked through, about 5 minutes. Remove to a plate and set aside.
  21. Add rigatoni to the now boiling pot of water. Stir occasionally. Drain when finished and return to large pot.
  22. Using the same pan again, add the final teaspoon of olive oil and heat over medium-low heat. Add in mushrooms and cook, stirring occasionally, until mushrooms are tender and dark brown, about 10 minutes. Remove to a plate.
  23. Lower the heat and add Marsala wine. Raise heat to medium-high. Use a wire whisk to deglaze the pan. Allow the wine to reduce for a few minutes and then add the heavy cream. Bring to a boil and let boil for 2 minutes, until slightly thickened. Stir in onions, chicken sausage, mushrooms, and basil. Pour over pasta. Season with salt and pepper. Serve with grated Parmesan.


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One of the scariest things for me is cooking for my family (which is probably why I waited until I made tart crusts out of cocoa puffs for BettyCrocker.com to tell anyone I know about my blog) but I’m trying to get over that fear and these stuffed mushrooms were a good start.

We had our final holiday celebration today because my cousin Michael (who’s 10 and has a food blog!) and his family came into town. My grandmother did the traditional black eyed peas and greens and asked the rest of us to just bring some appetizers. I’m not sure why but I immediately thought of stuffed mushrooms.

I’m happy to report that I came home with a clean plate (seriously clean because my grandmother even washed it for me after all the mushrooms were gone!). Most of us did agree that a little bacon would’ve made them even better but I’m happy with how they turned out.

Stuffed Mushrooms
Ingredients
  • 24 whole fresh button mushrooms
  • 3-4 cloves garlic coarsely chopped
  • 2 tsp. vegetable oil
  • 8 oz. cream cheese softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • Bread crumbs and minced fresh herbs for garnish (optional)
Instructions
  1. Preheat the oven to 350° F. Lightly grease a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps, setting the caps aside for later. Add the stems to the bowl of a food processor and pulse in brief bursts until them mushroom stems are finely chopped.
  2. Heat the oil in a large skillet over medium heat. Add the chopped mushroom stems and garlic and cook until all the moisture has disappeared, about 5-7 minutes. Lower the heat to medium-low. Stir in the cream cheese, Parmesan cheese and spices. Stir together until the mixture is smooth and creamy; remove from the heat. Using a small spoon, fill each mushroom cap with a generous amount of filling. Arrange the mushroom caps on the prepared baking sheet. Top with bread crumbs, if desired. Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under the caps. Transfer to a serving platter, garnish with fresh herbs if using and serve immediately.
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This week’s CEiMB recipe was chosen by Marthe of Culinary Delights. She chose Ellie’s easy chicken mushroom quesadillas. And let me tell you, they were easy. and so good!

These quesadillas included chicken, mushrooms, spinach, and cheese. I love meals like this because they’re easy to customize. I left the chicken off mine, the spinach off my husband’s, and the kid – well, he ate everything. I used a sharp white cheddar and it was beyond delicious. I’m seriously craving one of these now that I’m thinking about it.

I do have to say that I’m not a huge fan of making quesadillas in a pan. They always feel greasy to me, even if I just lightly spray oil on the pan. I prefer using my George Foreman grill and after I made this one in the pan, I used the grill to make the others. ;) So if you have a Foreman, please use it for all your quesadilla needs! No need for oil and you get those pretty grill marks.

Now go visit Culinary Delights to get the recipe!

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