Pasta With Tomato-Mushroom Sauce

Antonis Achilleos

Serves 4 Hands-On Time: 25m Total Time: 30m

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

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.

By Kate Merker, October 2005

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Quick Tip

Parmesan and Pecorino Romano, though used interchangeably, are quite different. If you prefer a richer, buttery flavor, use Parmesan; for a sharper bite, try Pecorino Romano.