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Penne with Mushrooms


A flexible main dish. I vary quantities and make substituions depending on what's leftover in the fridge.

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  • 1 lb penne
  • 1/4 c olive oil
  • 4 ribs celery chopped
  • 1 onion chopped
  • 1 lb cremini mushrooms quarted
  • 1 cubanelle pepper seeded and chopped
  • 1 red bell pepper chopped
  • 1 large carrot grated
  • 4 cloves garlic finely chopped
  • 1 bay leaf
  • ground pepper
  • 1 c. dry red wine
  • 28 oz can crushed tomatoes
  • 2 c. chicken or vegetable broth
  • 1 c. grated parmigiano plus more for the table
  • 1/2 c. basil leaves shredded



Step 1

Cook the pasta when the sauce is almost ready.

In a large skillet heat the oil and add the celery and onion. Cook until softened. Add the mushrooms, peppers, carrot, garlic, bay leaf and S&P to taste. Cook until tender. Stir in the wine and boil for 3 min. Stir in tomatoes and chicken broth. Lower heat and simmer for 10 minutes.

When pasta has been cooked al dente, strained and returned to pot, stir in the 1 c. of cheese and half of the sauce. Mix well and serve in shallow bowls topped with additional sauce and cheese.

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