Recipe by Real Simple October 2005


Credit: Antonis Achilleos

Recipe Summary test

25 mins
5 mins
30 mins
Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

calcium 320.4mg; 686 calories; calories from fat 22%; carbohydrates 108.8g; cholesterol 15mg; fat 17.2g; fiber 9.7g; iron 7.9mg; protein 27.8mg; saturated fat 5g; sodium 814.9mg.