Paccheri Pasta with Marsala Mushrooms



One of Giada De Laurentiis' favorite things about Chicken Marsala is the way that mushrooms soak up the rich, sweet flavor of Marsala wine - so she thought that would make a great addition to a vegetarian pasta dish. She finds this is a great time to choose some great quality trumpet or porcini mushrooms so the flavors can shine, but just about any regular mushroom will work great for this - such as cremini or baby bella. With freshly grated parmesan cheese, arugula, and a sprinkling of pistachios at the end, this Paccheri pasta with Marsala mushrooms is one of those pasta dishes that works just as well for a casual weeknight as it does for a dinner party with company.

Paccheri pasta is one of Giada's absolute favorites because of its shape, but you can absolutely make this dish with penne, rigatoni, or any other tube-shaped pasta.

Note - you can make this dish entirely vegetarian by using vegetable broth in place of chicken!

Discover the complete recipe of Paccheri Pasta with Marsala Mushrooms at!

Olive oil 3 tbsp
Garlic 2 cloves - smashed and peeled
Fresh porcini mushrooms 1 lb - (or royal trumpets) sliced 1/4 inch
Kosher salt ¾ tsp
Shallot 1 - chopped
Sweet marsala wine ¼ cup
Low sodium chicken broth ½ cup
Unsalted butter 2 tbsp
Paccheri pasta 1 lb
Parmigiano Reggiano PDO cheese 1 ½ cup - freshly grated
Baby arugula 2 cups
Roasted salted pistachios ½ cup

How to prepare Paccheri Pasta with Marsala Mushrooms

Explore detailed instructions and every step for making Paccheri Pasta with Marsala Mushrooms at!