Ingredients
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 lb Anna Farfalle
- 1 tsp Bellino Minced Garlic
- 1 jar Cento Marinated Mushrooms (12 fl oz), drained, rinsed and halved
- 6 oz Cento Chefs Cut Sun Dried Tomatoes, chopped
- 1 cup Marsala Wine
- 1/2 cup Cento All Purpose Chicken Broth
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- 1 cup Heavy Cream
- 2 tbsp Fresh Parsley, chopped
- 3/4 cup Parmesan Cheese, grated
Directions
Preheat oven to 375˚F. In a large skillet, heat oil over medium-high heat. Prepare pasta according to package directions. Sauté garlic, mushrooms and sun dried tomatoes for 3 minutes in the skillet, then add wine, chicken broth and salt. Simmer for an additional 3-4 minutes, stirring occasionally, then bring to a boil. Add cream and let simmer for 5 minutes, then add drained pasta to skillet of sauce, top with parsley and mix well. Transfer pasta to baking dish and top with cheese. Bake until cheese browns, approximately 15 minutes. Serves 6-8.
