Pasta With Tomato-Mushroom Sauce

Serves 4
Hands-On Time: 25m
Total Time: 30m

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

Directions

1. Cook the penne according to the package directions.

2. 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.

3. 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.