Pick a Pasta, Select a Sauce!
Can’t have one without the other
If you know Montpelier, you know Sarducci’s Restaurant, the Capital City’s go-to dining spot along the Winooski River. Established in 1994, Sarducci’s is renowned for fresh and affordable Italian fare, including wood-fired pizzas, salads, and pasta dishes. Chef and owner Jeffrey Butterfield shares recipes for one of the restaurant’s most popular dishes: a creamy mushroom and sun-dried tomato sauce served over pasta. This sauce is amazing over anything: pasta, polenta, or risotto. A perfect winter meal!
Ingredients
SERVINGS: 2 Serving(s)
- 1 teaspoon olive oil
- 1 tablespoon shallots, diced small
- 3 sage leaves, rolled and sliced thin
- 1 tablespoon sun-dried tomatoes, roughly chopped
- ½–1 cup mushrooms, any variety you prefer, quartered
- 2 ounces sweet vermouth
- 2 ounces Marsala wine
- 1 cup heavy cream
- Salt and pepper
- Cooked penne or campanelle, polenta, or risotto
Instructions
Roast mushrooms in a 500°F oven until golden brown, approximately 10 to 15 minutes. Set aside.
In a heavy-bottomed skillet over medium heat, warm olive oil and sauté shallots until slightly caramelized. Add sage, tomatoes, and mushrooms and stir; cook for a couple of minutes to combine flavors.
Add vermouth and Marsala to deglaze the pan and simmer until liquid is reduced by half. Add heavy cream and continue cooking until reduced by half. Finish with salt and pepper to taste. Toss with cooked pasta or serve over polenta or risotto.
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