Categories: Pasta
Ingredients
- 1 lb. fresh lasagna sheets, cut into 1/2-inch wide strips
- 2 tbsp. olive oil
- 4 oz. Homemade Tasso (see recipe), cut into 3/4-inch dice
- 2 cups packed baby spinach
- 2 tbsp. minced shallot
- 1 tbsp. minced garlic
- 1/2 cup Marsala
- Smoked Mushrooms (see recipe)
- 1 cup heavy cream
- 1/4 cup unsalted butter, cut into small cubes
- 1/4 cup grated Parmigiano-Reggiano cheese
Directions
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In a large pot of salted boiling water, cook the pasta until it is just al dente, about 7 minutes. Drain the pasta in a colander, reserving 1/2 cup of the pasta water.
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Heat the oil in a large high-sided saute pan over medium heat. Add the tasso and cook for 1 minute. Add the spinach and cook, stirring, until it wilts, 1 to 2 minutes. Add the shallot and garlic, and cook 1 minute longer, stirring. Add the Marsala and cook until it reduces by half. Add the mushrooms, cream, and reserved pasta water, and simmer until the sauce thickens, about 3 minutes. Whisk in the butter cubes one at a time, waiting until each one is fully incorporated into the sauce before adding the next. Add the pasta to the pan and toss until it is coated with the sauce.
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Serve the pasta immediately topped with the cheese.