Portabella Penne Recipe – Sunset Magazine

Ingredients

• 12 ounces dried penne pasta
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, peeled and minced or pressed
• 12 ounces portabella mushroom caps, rinsed and cut into 1/2-inch chunks
• 1/3 cup dry red wine
• 1 can (28 oz.) diced tomatoes
• Salt and pepper
• 2 tablespoons chopped parsley
• 1/2 cup grated asiago or parmesan cheese (about 1 1/2 oz.)