Creamy Marsala Rigatoni with Mushrooms and Kale
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
  • 1 pound rigatoni
  • 2 tablespoons unsalted butter
  • 1 lb cremini mushrooms, quartered or sliced thick
  • 1 teaspoon olive oil
  • ½ pound turkey Italian sausage
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon salt, divided
  • 1 ½ cups marsala wine
  • ½ cup heavy cream
  • 2 cups roughly chopped kale
  • ½ cup parmesan cheese, plus more for garnish
  1. Bring a large, deep pot of water to a rolling boil. Season water with salt. It should taste as salty as the sea. Cook pasta until aldente. Reserve ½ cup or so of pasta water.
  2. Heat a large skillet to a medium-high heat. Add one tablespoon butter and half of the mushrooms. Toss mushrooms in the butter. Cook until mushrooms are brown, about 2-3 minutes. Remove from pan and transfer to a plate. Add remaining butter and mushrooms to the same skillet, repeat. Remove mushrooms from pan, add to plate.
  3. Add oil to pan. Brown turkey sausage, remove from pan, set aside. Add onions and ½ teaspoon salt, cook 2-3 minutes or until soft. Add garlic and cook another minute.
  4. Add mushrooms back to the pan along with the marsala wine. Bring to a boil and reduce to a simmer until marsala is reduced by half, about 2-3 minutes.
  5. Add pasta, remaining salt, Italian sausage, cream, kale and parmesan cheese to the marsala and mushrooms. Toss until kale is wilted and cheese is melted, 2-3 minutes.
  6. If needed, add a little bit of pasta water to the mixture to loosen up.
  7. Season to taste with salt and pepper. Serve with more grated parmesan cheese.
Recipe by Cooking for Keeps at