Pasta with Tomato-Mushroom Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 pound penne |
3 tablespoons extra-virgin olive oil |
2 medium onions, diced |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
3 cloves garlic, minced |
8 ounces button mushrooms, sliced |
1/3 cup dry red wine |
4 cups torn escarole (optional) |
3/4 cup chopped fresh herbs (such as parsley and oregano) |
1 28-ounce can crushed tomatoes |
1 cup thinly sliced basil leaves |
1/2 cup freshly grated pecorino romano or parmesan |
Directions:
1. Cook the penne according to the package directions.Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and cook, covered, until the onions are softened, about 8 minutes. Add the garlic and mushrooms and cook, covered, for 6 minutes more. Add the wine and cook, uncovered, for 3 minutes. Stir in the escarole (if using) and chopped herbs, season with the remaining salt and pepper, and cook for 4 minutes. Add the tomatoes and heat through. Stir in the basil.Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.Tip: Although Parmesan and Pecorino Romano are often used interchangeably, they're quite different. If you prefer a richer, more buttery flavor, use Parmesan; for a saltier, sharper bite, try Pecorino Romano.
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