Penne with Roasted Marsala Mushrooms Recipe

Heat the oven to 400 degrees F.

In a roasting pan or dutch oven, toss the mushrooms with the oil and ¼ teaspoon each of the salt and pepper.

Roast for 15 minutes; some liquid will remain in the pan. Transfer the pan to the top of the stove.

Stir in the garlic and Marsala. Simmer for about 4 minutes until the liquid is almost evaporated.

Add the broth and tomato paste and simmer until about ¼ cup of liquid remains, about 2 minutes longer

Stir in the remaining ½ teaspoon salt and ¼ teaspoon pepper and the butter and remove from the heat

In a large pot of boiling, salted water, cook the penne for about 13 minutes until just done.

Drain the pasta and toss it with the sauce and the parsley.