As a vegetarian married to a meat lover, Michelle Mortenson appreciates the meaty flavor of portabella mushrooms in this pasta sauce.
12 ounces dried penne pasta
1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, peeled and minced or pressed
12 ounces portabella mushroom caps, rinsed and cut into 1/2-inch chunks
1/3 cup dry red wine
1 can (28 oz.) diced tomatoes
Salt and pepper
2 tablespoons chopped parsley
1/2 cup grated asiago or parmesan cheese (about 1 1/2 oz.)
How to Make It
In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Add penne and stir occasionally until tender to bite, 7 to 9 minutes. Drain and return to pan.
Meanwhile, pour oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add onion, garlic, and mushrooms. Stir frequently until onion and mushrooms are limp, about 8 minutes. Add wine and cook until most of the liquid has evaporated, 1 to 2 minutes.
Add tomatoes and bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes. Add salt and pepper to taste. Pour over hot pasta and mix to coat with sauce. Spoon into four wide, shallow bowls and top evenly with parsley and cheese.