Pasta With Tomato-Mushroom Sauce

Photo by Antonis Achilleos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 686.06 calories
    • Calories 22 calories from fat
    • Fat 17.18 g
    • Sat Fat 4.97 g
    • Cholesterol 15.01 mg
    • Sodium 814.85 mg
    • Protein 27.76 mg
    • Carbohydrate 108.75 g
    • Fiber 9.71 g
    • Iron 7.92 mg
    • Calcium 320.39 mg


  1. Check 1pound penne
  2. Check 3tablespoons extra-virgin olive oil
  3. Check 2 medium onions, diced
  4. Check 1teaspoon kosher salt
  5. Check 1/2teaspoon freshly ground black pepper
  6. Check 3 cloves garlic, minced
  7. Check 8ounces button mushrooms, sliced
  8. Check 1/3cup dry red wine
  9. Check 4cups torn escarole (optional)
  10. Check 3/4cup chopped fresh herbs (such as parsley and oregano)
  11. Check 128-ounce can crushed tomatoes
  12. Check 1cup thinly sliced basil leaves
  13. Check 1/2cup freshly grated Pecorino Romano or Parmesan


  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.