Pasta with Mushrooms and Tomato Sauce

Serves 4 to 6

This pasta recipe is an easy, healthy and absolutely delicious Italian main dish that meat lovers will appreciate, as well as vegetarians if the pancetta is omitted.

Ingredients

• 3 tablespoons olive oil (see notes below)
• 2 ounces pancetta, diced (optional)
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 8 ounces white or cremini mushrooms, quartered
• 6 large cloves garlic, minced
• 3 cans (14.5-ounces each) whole tomatoes crushed with fingers, with juices
• 1/2 cup dry red wine
• 2 teaspoons dried marjoram leaves
• 1 teaspoon dried thyme
• 2 tablespoons dried parsley
• Salt and pepper to taste
• 1 pound ziti or similar tubular pasta (see notes below)
• 3 tablespoons chopped fresh parsley
• Freshly grated Parmesan cheese

Heat a large sauté pan over medium-high heat. Add olive oil, then the pancetta. Sauté about 3 minutes. Add the onions, green peppers and mushrooms. Continue to sauté until the vegetables are softened, about 5 minutes. Add garlic and sauté for an additional minute. Add tomatoes, wine, dried spices, salt and pepper. Cover and cook over medium-low heat until tomatoes have broken down and liquid has reduced, about 20 minutes. Remove lid and continue to cook until desired thickness, but not too thick. Taste for seasoning.

Meanwhile, cook pasta according to package directions for al dente. Drain, add to sauce and cook for about 1 minute, stirring to combine. Toss in the fresh parsley. Serve immediately, passing the grated cheese separately.

Notes: If the pancetta you purchase has a lot of fat, start with less olive oil and add more after the fat has rendered only if needed. For a nutritional boost, use multigrain or whole wheat pasta in this recipe. No one will know the difference.