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Pasta With Tomato-Mushroom Sauce
- 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:View on Real Simple
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