Follow these steps for perfect results
penne
extra-virgin olive oil
onions
diced
kosher salt
freshly ground black pepper
garlic
minced
button mushrooms
sliced
dry red wine
escarole
torn
fresh herbs
chopped
crushed tomatoes
canned
basil leaves
thinly sliced
Pecorino Romano or Parmesan
freshly grated
Cook the penne according to package directions until al dente.
Heat olive oil in a large saucepan over medium heat.
Add diced onions, salt, and pepper to the saucepan.
Cook, covered, until onions are softened (about 8 minutes).
Add minced garlic and sliced mushrooms to the saucepan.
Cook, covered, for an additional 6 minutes.
Pour red wine into the saucepan and cook, uncovered, for 3 minutes to reduce.
Stir in torn escarole (if using) and chopped fresh herbs.
Season with remaining salt and pepper.
Cook for 4 minutes.
Add crushed tomatoes to the saucepan and heat through.
Stir in thinly sliced basil leaves.
Transfer cooked penne to plates.
Spoon the tomato-mushroom sauce over the pasta.
Sprinkle with freshly grated Pecorino Romano or Parmesan cheese.
Expert advice for the best results
Add a pinch of red pepper flakes for a little heat.
Use fresh, high-quality tomatoes for the best flavor.
Adjust the amount of garlic to your preference.
Everything you need to know before you start
15 minutes
Sauce can be made a day ahead.
Garnish with extra basil and a drizzle of olive oil.
Serve with a side of crusty bread.
Pair with a simple green salad.
A classic Italian red wine.
A crisp white wine option
Discover the story behind this recipe
A staple dish in Italian cuisine.
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