Marsala Cream Sauce
This marsala cream sauce is a cheesy, creamy, delicious pairing to your favorite pasta shape! With the smoothness from the cream, the sharpness from the cheese, and the hint of marsala wine, it’s truly a 10/10 flavor combination.
To me, a good sauce should be versatile; it should be able to pair with a number of dishes and still create a flavorful palate every time, regardless of what you’re covering with the sauce. For example, this marsala cream sauce tastes fantastic with the pumpkin ravioli from some of these pictures, as well as a juicy, baked & seasoned chicken breast, or even a hearty pork chop with some roasted veggies on the side. This sauce in particular is great for the fall season, creating a number of cozy comfort meals – but no matter what you’re making, the sauce should always compliment the main dish in flavor and consistency.
Here are some more pasta sauce recipes you’ll love: Brown Butter Sauce, Spicy Avocado Pesto Cream Sauce, and Gorgonzola Truffle Cream Sauce with Mushrooms.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make this marsala cream sauce:
- olive oil
- minced garlic
- marsala wine
- flour
- heavy cream
- parmesan cheese
- salt and pepper
- sage leaves
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Use spinach or basil instead of sage. You can substitute the sage leaves for something a bit more accessible, like spinach or basil – just add a bit of ground sage if you have it to keep that earthy flavor!
- Add extra seasonings. I love adding a bit of heat to my sauces, and this one is particularly yummy with a bit of ground cayenne.
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
More pasta recipes:
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Marsala Cream Sauce
Ingredients
- 2 tbsp olive oil
- 2 tsp minced garlic
- ½ cup marsala wine
- 2 tsp flour
- ¾ cup heavy cream
- ¼ cup parmesan cheese grated
- 3-4 sage leaves
- salt and pepper to taste
Instructions
- Heat olive oil and garlic in a saucepan on medium heat, until garlic is browned.
- Add in flour, then wine, whisking constantly to combine.
- Once sauce starts to thicken, add heavy cream and parmesan cheese, whisking until combined.
- Add in salt and pepper to your liking (I go a little heavier on the pepper as I prefer it to salt taste-wise).
- If needed, add a splash more wine to thin out the sauce. Add the sage leaves about 30 seconds before removing sauce from heat.
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