Ingredients:
12 ounces dry penne pasta
1 tablespoon olive oil
1/2 cup chopped onions
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) cans 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)
Directions:
In a 5-to 6-quart pan over high heat, bring 4 quarts water to a boil.
Add penne and stir occasionally until tender to bite, 7 to 9 minutes.
Drain and return to pan.
Meanwhile, pour oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add onion, garlic and mushrooms.
Stir frequently until mushrooms are limp, about 8 minutes.
Add wine and cook until most of the liquid has evaporated, 1 to 2 minutes.
Add tomatoes and bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes.
Add salt and pepper to taste.
Pour over hot pasta and mix to coat with sauce.
Pour into serving dish and top with parsley and cheese.
Servings: 3-4
Time preparation: 15 min.
Time total: 30 min.