Mini Penne with Shallots and Sage; Chicken Marsala
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The first time I made chicken marsala Jon wasn't home. I put it on this week's menu but wasn't sure if he would like it - either was he. I decided to test it on him anyway. And guess what? He loved it. I think I need to start making things he thinks he won't like more often and let the food be the test instead of the sound of the recipe.
Here is my blog post with the chicken marsala. I made potatoes that time, but wanted to make a pasta to go with it this time. I thought about the flavors in the marsala, and came up with this pasta - Mini Penne with Shallots and Sage.
Ingredients
- 8 oz mini penne
- 1 tbsp butter and 1 tbsp olive oil
- 1 shallot, finely chopped
- 1 tbsp chopped fresh sage (about 5 large leaves)
- 1/2 c dry white wine (I only added wine because I had planned on keeping some pasta water to mix in, but in the heat of the kitchen asked Jon to drain the pasta and completely forgot to take out some water)
- Shredded cheese; I used Asiago, about 1/4 c
Directions
- Cook pasta in a pot of salted water; drain (optional: reserve 1 c pasta water)
- Heat olive oil and butter in a saute pan over medium heat
- Add shallots and cook slowly - about 5-7 minutes
- Add sage and saute 1 min
- Add wine and let simmer for a few minutes - you'll be able to smell when the alcohol has cooked off.
- Add pasta, salt, and freshly ground black pepper; toss
- Mix in cheese
- Note: if you use pasta water instead of wine, toss the pasta with the shallots and sage and then mix in some pasta water and cheese.
This pasta matched nicely with the marsala - just enough sage, and a nice, light pasta to go along with the creamy marsala.
I also made roasted Brussels sprouts which are ridiculously easy, and since they cook in the oven, you don't have to worry about managing another pot on the stove. Toss sprouts with olive oil, salt, pepper, and a pinch of white sugar. Roast in a 400 degree oven for 20 minutes, or longer if needed. Toss the sprouts every 5-10 minutes.
