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:

Cook the penne according to the package directions. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, ½ teaspoon of the salt, and ¼ 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 desired), chopped herbs, and remaining salt and pepper, and cook for 4 minutes. Add tomatoes and heat through. Stir in basil. Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.

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