Portabella Penne

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 12 ounces dry penne pasta
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, peeled and minced
• 12 ounces portabella mushrooms, caps, rinsed and cut into 1/2 inch chunks
• 1/3 cup dry red wine
• 1 (28 ounce) can diced tomatoes
• salt and pepper
• 2 tablespoons chopped parsley
• 1/2 cup grated asiago cheese (about 1 1/2 ounce) or 1/2 cup parmesan cheese (about 1 1/2 ounce)

Recipe

• 1 in a 5-to 6-quart pan over high heat, bring 4 quarts water to a boil.
• 2 add penne and stir occasionally until tender to bite, 7 to 9 minutes.
• 3 drain and return to pan.
• 4 meanwhile, pour oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add onion, garlic and mushrooms.
• 5 stir frequently until mushrooms are limp, about 8 minutes.
• 6 add wine and cook until most of the liquid has evaporated, 1 to 2 minutes.
• 7 add tomatoes and bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes.
• 8 add salt and pepper to taste.
• 9 pour over hot pasta and mix to coat with sauce.
• 10 pour into serving dish and top with parsley and cheese.