Mushroom Marsala Pasta with Artichokes

Sometimes, you just need a little comfort food. A little pasta, a little cheese, some mushrooms and wine. Wine! Sometimes, you just need a little wine. Smitten Kitchen (whose cookbook just came out, by the way! And landed on my doorstep yesterday. Yipee!) makes some of the best pasta around and definitely does some magic with mushrooms (see my other favorite recipe here).
ps. This also makes a great date night meal! Something about the flavor is terribly romantic.

Mushroom Marsala Pasta with Artichokes
via smitten kitchen

3 tablespoons olive oil
1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned and chopped into small bits (I used creminis)
1 teaspoon kosher salt, plus 1 tablespoon for pasta water
1 cup dry Marsala wine
1 pound pasta
1/2 pound frozen artichoke hearts, thawed
3/4 cup grated parmesan
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper

Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though this took me much less time). Add the marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, marsala and onions. Add the artichoke hearts, parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.

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