Pasta With Tomato-Mushroom Sauce

Pasta With Tomato-Mushroom Sauce
Antonis Achilleos

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Serves 4
preparation
25
minutes
cooking
30
minutes

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.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, ½ teaspoon of the salt, and ¼ teaspoon of the pepper and cook, covered, until the onions are softened, about 8 minutes.
  3. Add the garlic and mushrooms and cook, covered, for 6 minutes more.
  4. Add the wine and cook, uncovered, for 3 minutes.
  5. Stir in the escarole (if desired), chopped herbs, and remaining salt and pepper, and cook for 4 minutes. Add tomatoes and heat through. Stir in basil.
  6. Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.
Kate Merker
September 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 22 %
  • Calcium 320.39 mg
  • Carbohydrate 108.75 g
  • Cholesterol 15.01 mg
  • Fat 17.18 g
  • Fiber 9.71 g
  • Iron 7.92 mg
  • Protein 27.76 mg
  • Sat Fat 4.97 g
  • Sodium 814.85 mg
What does this mean? See Nutrition 101.

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