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

Cook the penne according to the package directions.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and cook, covered, until the onions are softened, about 8 minutes. Add the garlic and mushrooms and cook, covered, for 6 minutes more. Add the wine and cook, uncovered, for 3 minutes. Stir in the escarole (if using) and chopped herbs, season with the remaining salt and pepper, and cook for 4 minutes. Add the tomatoes and heat through. Stir in the basil.

Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.

Tip: Although Parmesan and Pecorino Romano are often used interchangeably, they're quite different. If you prefer a richer, more buttery flavor, use Parmesan; for a saltier, sharper bite, try Pecorino Romano.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 686.06(22% from fat); FAT 17.18g (sat 4.97g); PROTEIN 27.76mg; CHOLESTEROL 15.01mg; CALCIUM 320.39mg; SODIUM 814.85mg; FIBER 9.71g; CARBOHYDRATE 108.75g; IRON 7.92mg