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Mushroom Marsala Capellini

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Mushroom Marsala Capellini


  • 1/2 lb. capellini

  • 2 tbsp. extra virgin olive oil

  • 1/2 shallot, finely chopped

  • 4 garlic cloves, minced

  • 1 cup baby bella mushrooms

  • 2 tbsp. tomato paste

  • 1/2 tsp. salt

  • 1/4 cup Marsala wine

  • 1/2 cup heavy cream

  • 1/4 cup Parmigiano Reggiano, finely grated

  • 2 tbsp. Italian parsley, finely chopped

  • Pasta water as needed


  1. Bring a large pot of water to a boil.

  2. Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot for 1-2 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.

  3. Add the mushrooms and salt to taste. Sauté until the mushrooms are fully cooked.

  4. Add the tomato paste to the pan. Stir and sauté for a further 2-3 minutes.

  5. Add the Marsala wine to the pan. Stir and let simmer for 1-2 minutes.

  6. Remove from heat and stir in the heavy cream. Add more salt to taste.

  7. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

  8. Strain the pasta and add it to the pan along with the Marsala sauce and 1/4 cup of pasta water. Toss on medium heat.

  9. Add the grated parmigiano and parsley and toss again. Add more pasta water as needed, 1/4 cup at a time.

  10. Plate and top with more parsley and Parmigiano.


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