Pasta with Tomato-Mushroom Sauce

Pasta with Tomato-Mushroom Sauce Recipe
Photo: Antonis Achilleos

Yield:

Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 25 Minutes
Other: 5 Minutes

Nutritional Information

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

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

Preparation

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.

Kate Merker,

Real Simple

October 2005
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