Pasta With Tomato-Mushroom Sauce
Serves 4|
Hands-On Time:
|
Total Time:
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, ½ teaspoon of the salt, and ¼ 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 desired), chopped herbs, and remaining salt and pepper, and cook for 4 minutes. Add tomatoes and heat through. Stir in basil.
- Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.
Nutritional Information
- Per Serving
- Calories 686.06Calories From Fat 22%
- Calcium 320.39mg
- Carbohydrate 108.75g
- Cholesterol 15.01mg
- Fat 17.18g
- Fiber 9.71g
- Iron 7.92mg
- Protein 27.76mg
- Sat Fat 4.97g
- Sodium 814.85mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
If you prefer a richer, buttery flavor, use Parmesan. For a sharper bite, opt for Pecorino Romano.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
