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Pasta with Tomato-Mushroom Sauce

Photo: Antonis Achilleos
Prep time 25 mins
Other time 5 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.