Pasta With Mushroom And Tomato Sauce

• 12 oz rigatoni or penne
• 1 large onion, finely chopped
• 1 lb mushrooms, thinly sliced
• 2 cloves garlic, crushed
• 1/4 cup white wine
• 4 large tomatoes, diced
• 4 None anchovy fillets, chopped
• 7 oz trimmed Swiss chard leaves, shredded
• 1/2 cup chopped parsley
• 1/3 cup shaved Parmesan cheese

1. Cook pasta in a large saucepan of boiling, salted water according to package directions. Drain; return to pan. Keep warm.
2. Meanwhile, lightly spray a saucepan with no stick cooking spray and heat on medium. Cook onion, 5 mins, stirring, until soft. Increase heat to high. Stir in mushrooms and season. Cook, 4 mins, stirring, until tender. Stir in garlic, cook, 1 min.
3. Add wine and bring to a boil. Reduce heat to low and simmer 3 mins. Add tomatoes and anchovies, cover and cook, 10 mins. Add Swiss chard and cook, 1-2 mins.
4. Add sauce and parsley to pasta and toss well. Serve with Parmesan cheese.

rigatoni, onion, mushrooms, garlic, white wine, tomatoes, anchovy, chard, parsley, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/23472 (may not work)