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. 1- Cook the penne according to the package directions.
2. 2- 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.
3. 3- Add the garlic and mushrooms and cook, covered, for 6 minutes more.
4. 4- Add the wine and cook, uncovered, for 3 minutes.
5. 5- 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.
6. 6- Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.