Stupid question here but I am making a Chicken Marsala for some foodie dinner guests tomorrow night and I am not sure about the side.
I know pasta is very traditional with this dish but been unable to decide this question. That is, nice pics always show the chicken and sauce on a clean bead of pasta, but from my experience cooking other Italian dishes, its more authentic and flavorful if you cook the pasta in the sauce for a few minutes.
With tomato sauce this is fine, but with a delicate sauce like Marsala there will be none left to spoon over the chicken or it may not look good.
What do you think?
My foodie friends have talked about cooking the pasta in the sauce trick so they will notice, but sure they are polite enough not to say anything.