Serves 4-6

Preparation time: 45 minutes

Ingredients:

• 1⁄4 cup olive oil

• 1 large Vidalia onion

• 2 garlic cloves – minced

• 1 pound mixed mushrooms – chopped

• 1⁄2 teaspoon salt

• 1⁄4 teaspoon black pepper

• 2 cups Marsala wine

• 1 cup chicken broth

• 2⁄3 cups grated Parmesan cheese

• 5 fresh basil leaves – torn up

• 1⁄4 cup Italian parsley – chopped

• 1 pound Fusilli Col Busco pasta (aka Fusilli Lunghi)

Tools:

• Large skillet pan

• Pasta pot

Directions:

  1. In the skillet pan, heat oil on medium heat and:

• Add onion and garlic – sauté onion until tender - approximately 8 minutes

• Add mushrooms and season with salt and pepper; increase heat and sauté mushrooms until tender and the liquid has evaporated - approximately 8 minutes and remove from heat

  1. Stir in ONE cup of the Marsala

  2. Return to heat and simmer until the Marsala evaporates - approximately 5 minutes

  3. Add chicken broth and remaining Marsala until the sauce has reduced by half – approximately 20 minutes

  4. Stir in cheese, parsley and basil

  5. Prepare pasta as directed - approximately 12 minutes

  6. Top the pasta with the ragu, mix and serve immediately