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Fettuccine Marsala

Wednesday, October 21, 2009

I talk a lot in my blog about the textures of foods. In talking to others, I've come to believe that I put a greater emphasis on texture, in part, because I have a limited sense of smell (and presumably taste). I bring this tidbit up because I deemed this sauce complete only when the texture suited me. It has a great Marsala flavor, but the sauce is creamy and buttery and feels delicious on the tongue.

Fettuccine Marsala

Fettuccine in a Creamy Marsala Sauce

1 lb fettuccine, linguine or similar pasta
1 oz dried porcini mushrooms
1 cup water
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1 tbs vegetable oil
1/2 cup shallots, chopped
3 cloves garlic, chopped
1/4 cup tomato paste
1 tbs fresh sage, chopped
1 tsp black pepper corns
1/2 cup parsley
1 tsp sugar
1/2 tsp salt
2 cups dry Marsala wine
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1 cup water
1/2 cup soy creamer
3 tbs Earth Balance Margarine

Add the dried mushrooms to 1 cup water. Microwave for a minute and let sit until needed. Meanwhile, saute the shallots and garlic, stirring frequently, just until the shallots are softened. Be sure not to burn the garlic. Add the tomato paste and stir until the paste darkens a bit, just a couple minutes. Add the wine, mushrooms in water and the sage, parsley, peppercorns, and sugar. Bring to a rolling boil and cook until the sauce reduces by half, about 10 minutes.

Meanwhile, cook the pasta in boiling water until it becomes soft and pliable, but not fully cooked. Strain, and set aside.

Pour the sauce through a strainer. Then pour another cup of water through the strainer to capture any sauce clinging to the mushrooms/shallots etc. Bring back to a boil. Add the soy creamer and margarine. Bring back to a rolling boil. Add the undercooked pasta and cook in the boiling sauce until the pasta is cooked and the sauce has thickened, about 5 more minutes.

4 Servings: 702 cal (16g fat, 101g carbs, 17g protein)

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4 comments

  1. Kay Says:
  2. That's interesting about the mouth feel versus taste. If you have an impaired sense of smell that definitely affects your sense of taste, they're very close senses that rely greatly on each other. I'm sure you've heard people with colds commenting that food tastes horrible, it's because they're stuffed up! I know a woman who has no sense of smell or taste and bases all her food choices on the texture and feeling in her mouth (usually unhealthy, fatty foods!).
    As for the recipe, I've never had marsala and this looks really good!

     
  3. Jenn Says:
  4. Yum. It looks delicious, too!

     
  5. PamelaCooks Says:
  6. We will definitely be making this! Do you think there may be a good sub for the porcini?

     
  7. I would think that any dried mushroom would work. Shiitakes would be my first choice. You could also use fresh mushrooms, but use at least half a pound. You could saute them with the shallots or even just chop them and add them raw.

     

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