Imagine transforming a simple weeknight dinner into a restaurant-worthy culinary adventure with minimal effort! This Buitoni Wild Mushroom Agnolotti with Red Pepper in Marsala Cream Sauce is your ticket to an effortless yet sophisticated Italian feast that will tantalize your taste buds and impress even the most discerning food lovers. In just 25 minutes, you'll create a dish that looks like it took hours of preparation, bringing the elegance of Italian cuisine right to your dining table.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 1 package Buitoni wild mushroom agnolotti
- 1 red bell pepper, sliced
- 1 cup heavy cream
- 1/2 cup Marsala wine
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare your ingredients by slicing the red bell pepper into thin strips and finely chopping fresh parsley for garnish.
- Heat olive oil in a large skillet over medium-high heat until it shimmers and becomes fragrant.
- Add sliced red bell pepper to the skillet and sauté for 3-4 minutes until they become slightly softened and develop light caramelization.
- Pour Marsala wine into the skillet and allow it to simmer for 2 minutes, reducing slightly and concentrating the flavors.
- Add heavy cream to the skillet, stirring continuously to create a smooth, integrated sauce. Reduce heat to medium-low.
- Season the sauce with salt and freshly ground black pepper to taste, stirring gently to combine.
- Bring a large pot of salted water to a rolling boil. Carefully add the Buitoni wild mushroom agnolotti and cook for 3-4 minutes or until they float to the surface.
- Drain the agnolotti using a slotted spoon, transferring them directly into the Marsala cream sauce.
- Gently toss the agnolotti in the sauce, ensuring each pasta is well-coated and heated through.
- Plate the agnolotti and sauce, garnishing with freshly chopped parsley.
- Serve immediately while hot, enjoying the rich, creamy Marsala sauce and delicate wild mushroom filling.
Tips
- Use high-quality Marsala wine for the most authentic flavor profile.
- Ensure your olive oil is hot before adding peppers to achieve perfect caramelization.
- Don't overcook the agnolotti - they should be just al dente and floating.
- For extra richness, consider adding a sprinkle of parmesan cheese before serving.
- If the sauce seems too thick, you can thin it with a little pasta water.
- Fresh parsley is crucial for adding brightness and color to the final dish.
- Serve immediately to enjoy the pasta and sauce at their peak temperature and texture.
Nutrition Facts
Calories: 782kcal
Carbohydrates: 58g
Protein: g
Fat: 62g
Saturated Fat: 31g
Cholesterol: 170mg
