- 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
- calcium 320.39 mg
- calories 686.06
- caloriesfromfat 22 %
- carbohydrate 108.75 g
- cholesterol 15.01 mg
- fat 17.18 g
- fiber 9.71 g
- iron 7.92 mg
- protein 27.76 mg
- satfat 4.97 g
- sodium 814.85 mg
How to Make It
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.