Pasta with Tomato-Mushroom Sauce

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

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.