Penne Pasta With Zesty Tomato Sauce

By Kitchen Kimberly

Ingredients:

1 box (13.5 oz.) whole wheat penne pasta
2 tsp. olive oil
2 tsp. butter
2 c. thinly sliced halved yellow onions
1 tsp. packed light brown sugar
6 oz. crimini mushrooms, diced
¼ tsp. kosher salt
1 (28 oz.) can diced tomatoes
1 clove garlic, minced
1 tsp. dried leaf basil
¼ tsp. crushed red pepper flakes
1/8 tsp. freshly ground black pepper
¼ c. freshly chopped flat-leaf Italian parsley

Garnish: Freshly grated Parmesan cheese, to taste

Instructions:

1. Cook pasta according to package directions; drain and cover to keep warm.

2. Meanwhile, heat a large nonstick skillet over medium-high heat until hot. Add oil and butter; melt to combine. When mixture is hot, add onions and brown sugar; reduce heat to medium, and cook until onions are softened, about 10 minutes.

3. Add mushrooms and kosher salt; cook and stir until mushrooms are softened, about 4 minutes.

4. Stir in diced tomatoes, garlic, basil, crushed red and black pepper.

5. Bring to a boil; reduce heat to low. Simmer gently 5 to 7 minutes or until flavors have blended. (If desired, sauce can simmer longer and will thicken nicely.)

6. Place pasta in a serving bowl, top with zesty tomato sauce and serve with freshly grated Parmesan cheese. Enjoy!

Yield: 6 servings

Kitchen Kimberley's Tips:

Got leftovers? Add 1 cup each of chopped pepperoni and shredded Mozzarella cheese to 3 or 4 cups of leftovers and place in a greased casserole dish. Top with additional cheese, if desired. Cover and bake in a preheated 350 degree oven for about 25 minutes or until hot. Enjoy your Pizza Pasta Casserole!

Serve this dish with a Caesar Salad and a hearty baguette for a complete and delicious family meal!