Mostaccioli in Marsala Cream Sauce

Mostaccioli with Marsala Cream Sauce


Caramelized onions, crimini mushrooms and mostaccioli pasta, all smothered in a rich Marsala cream sauce is a recipe for satisfying comfort food.

I usually prepare this when I have leftover steak or chicken.

It’s an easy meal to fix, even easier to eat and with the addition of the meat, transforms this simple pasta dish into a protein-enriched, one dish meal.

I am full after eating this dish, not stuffed full … happy full.


  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 4 ounces crimini (baby portabellas) mushrooms, sliced
  • Salt and pepper
  • 1/3 cup Marsala
  • 1 tablespoon butter
  • 8 ounces heavy cream
  • 1/4 cup Parmesan cheese
  • 8 ounces mostaccioli
  • 6 ounces beef sirloin or chicken (optional)
  • Shards of Parmesan Cheese

Mostaccioli with Marsala Cream SauceIn a large saute pan (large enough to add the cooked pasta later), cook onions on medium heat, season with salt and pepper, cook until caramelized about 30 minutes.
Add mushrooms to the pan, season with salt and pepper, cook until tender.
Remove from heat (always a good safety precaution when adding wine), add Marsala, return to burner, cook for a minute or two.
Add the butter to the pan, stir in the cream and Parmesan cheese. Turn off the heat.
In a large pot of salted water, cook mostaccioli (or penne) the Italian way, drain, add to saute pan with onions and mushrooms. You could stop right here and enjoy a delicious creamy pasta or add thin slices of steak or chicken for a protein enriched meal. Top with shards of Parmesan cheese.

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