If you are looking for a delicious elevated dinner that is quick to make, this pork and mushroom pappardelle tossed in a creamy and dreamy marsala wine sauce is for you! The sweetness of the green peas compliments the nutty and sweetness of the marsala. Served with chopped parsley and Parmigiano Reggiano, this pasta dish represents a refined decadence!
Ingredients you need to make this recipe
- Ground pork: Pork has a milder and sweeter taste compared to other types of ground meat, such as turkey, lamb or beef. Using ground pork and reducing it in marsala is a delicious combination! Additionally, pork has a bad reputation and we would think it is not as healthy as other types of meat. In fact, pork is slightly healthier than beef aside from zinc and iron!
- Mushrooms: I am a huge mushroom lover so I like to vary whenever I cook with mushrooms! For this recipe, I am using a mix of pioppino and shiitake. However, you can use any type of mushroom and you do not have to use a mix. One type of mushroom that is tasty and is the cremini (or baby bella) mushrooms.
- Marsala wine: Marsala is a fortified wine that comes from Sicily, near the town of Marsala. It is very popular in cooking because of its nutty, fruity and sweet notes. Marsala is the star of this recipe!
- Parmigiano Reggiano: You can substitute with any other type of cheese that you prefer, but the king of cheese is without a doubt, the best for this recipe because of its sharp nutty flavor!
- Parsley: Chopped parsley is used in this recipe as a garnish and is totally optional.
TIPS FOR MAKING PORK & MUSHROOM MARSALA PAPPARDELLE
In a medium-sized pot, bring salted water to a boil. I always parcook pasta and finish the cooking in the sauce. Doing it this way not only makes the pasta absorbs the sauce but also binds the whole dish together. To do so, you need to cook it 2 minutes less than indicated on the package instructions. For fresh pasta, add to boiling water for only 60 seconds. Do not discard the pasta water as you will need it to finish the sauce.
In a skillet on medium heat, heat olive oil and add both types of mushrooms. Sautée until golden brown. Do not salt while sautéing the mushrooms because you want them to brown. If you add the salt too early, the mushrooms will release all the water. Once they are golden brown, add diced onion with a large pinch of salt and cook until the onions become soft translucent. This will take about 5 minutes.
Add ground pork, minced garlic and mix, ensuring to break the chunks of meat. Add marsala wine, deglaze the pan and cook until the alcohol evaporates, and volume has decreased to half. About 3 minutes.
Decrease heat to the lowest setting, add heavy cream, green peas, parcooked pasta, Parmigiano Reggiano and mix continuously while adding 2 tablespoons of reserved pasta water at a time. Once the water and sauce are emulsified, add more pasta water if needed, until the pasta is cooked and al dente.
Plate pasta, garnish with chopped parsley and more Parmigiano Reggiano and serve!
If you enjoyed this meal, you can try out my other pasta recipes!
White Wine Bucatini alle Vongole
If you’ve tried this Pork & Mushroom Marsala Pappardelle recipe, I’d love to hear from you! You can let me know how it went by commenting in the comments section below and don’t forget to leave a rating!
Equipment
- Medium-sized pot
- Skillet or French oven
Ingredients
- ⅔ lb pappardelle pasta
- 2 Tbsp extra virgin olive oil
- ½ lb mushrooms sliced
- ½ onion diced
- ½ lb ground pork
- 4 cloves garlic minced
- ½ cup marsala wine
- ½ cup green peas fresh or frozen
- 3 Tbsp heavy cream
- ¼ cup Parmigiano Reggiano cheese grated
- Large pinch of salt
- Pepper to taste
- Chopped parsley and Parmigiano Reggiano to garnish
- ¼ to ½ cup pasta water
Instructions
- In a medium-sized pot, bring salted water to a boil. Parcook hard pappardelle by cooking 2 minutes less than indicated on package instructions. For fresh pappardelle, add to boiling water for 60 seconds.
- Meanwhile, in a skillet on medium heat, heat olive oil and add both types of mushrooms. Sautee until golden brown. Do not salt while sautéing the mushrooms.
- Add diced onion with a large pinch of salt and sweat (cook) until they become soft translucent. About 5 minutes.
- Add ground pork, minced garlic and mix, ensuring to break the chunks of meat. Add marsala wine, deglaze the pan and cook until the alcohol evaporates, and volume has decreased to half. About 3 minutes.
- Decrease heat to the lowest setting, add heavy cream, green peas, parcooked pasta, Parmigiano Reggiano and mix continuously while adding 2 tablespoons of reserved pasta water at a time. Once the water and sauce are emulsified, add more pasta water if needed, until the pasta is cooked and al dente.
- To plate: pick up a portion of pasta and place it on the plate. Garnish with Parmigiano Reggiano and chopped parsley.
I was hesitant because of the marsala and the sweetness it adds to the pork and the pasta. But it turned out a fantastic combination. The steps and tips again were very helpful. As much as I love cheese, the amount combined in the making was perfect to enjoy such delicate balance of flavors with no need for garnishing extra cheese at the end. I tried it both ways!! Thank you Justine. You made our Canadian Thanksgiving weekend delightful on the table!
Thank you for this feedback Alejandro, I am happy I made your Thanksgiving tastier!
Cheers!