Penne with Wild Mushrooms, Fresh Basil and Tomato Sauce with Parmigiano-Reggiano

By Mike_67

Ingredients

• 26 ounces tomato and basil pasta sauce
• 1 large yellow onion, halved and thinly sliced
• 2 cloves minced garlic
• 2 tomatoes, quartered and seeded
• ¼ cup extra-virgin olive oil (divided)
• 1 cup fresh basil, thinly sliced
• ½ pound domestic mushrooms, sliced
• ½ pound cremini mushrooms, sliced
• ½ pound shiitake mushrooms, sliced
• 1 cup grated Parmigiano-Reggiano
• 1 pound penne rigate
• Salt and black pepper, to taste

Details

Servings 4

Preparation

Step 1

Sauté onions and garlic in 2 tablespoons olive oil until translucent. Add pasta sauce and fresh tomatoes and cook slowly over low heat for about an hour. Remove from heat and cool; puree in blender and set aside.

Sauté mushrooms in remaining olive oil. Season with salt and pepper and cook until tender. Remove from heat and drain mushrooms in a colander placed over a bowl. Reserve the mushroom liquid and add to the pasta sauce. Reheat the tomato sauce with the cooked mushrooms.

Cook the penne in lightly salted water until al dente. Drain and toss the grated Parmigiano-Reggiano. Serve garnished with fresh basil.