Mushroom Marinara with Penne

• 16 ounces, weight Penne Pasta
• 3 teaspoons Olive Oil
• 1 whole Medium Yellow Onion, Diced
• 2 cloves Garlic, Minced
• 16 ounces, weight Mushrooms, Stems Removed And Sliced (I Used Baby Portobello)
• 2 teaspoons Dried Thyme
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 1/2 teaspoons Black Pepper
• 2 cups Chopped Fresh Tomatoes (or Substitute One 15 Oz. Can Diced Tomatoes For The 2 Cups Fresh)
• 1/4 cups Red Wine
• 1 Tablespoon Tomato Paste
• 1 can (28 Oz. Size) Crushed Tomatoes
• 1 teaspoon Chili Powder
• 1 teaspoon Granulated Sugar
• Salt And Pepper, to taste

1. Cook the pasta in a pot of boiling, salted water according to package instructions for al dente.
2. When its done, drain it in a colander and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the onion and garlic with a small pinch of salt and pepper and stir.
5. Cook for 5-6 minutes until onions are soft and fragrant.
6. Add the mushrooms, thyme, basil, oregano and black pepper and stir.
7. Cook for about 5 minutes until the mushrooms begin to soften.
8. Add the fresh tomatoes and continue to cook, 5-6 more minutes until the tomatoes break down and the mushrooms are very tender.
9. Slowly pour in the wine and stir frequently until most of the liquid is evaporated.
10. Add the tomato paste, crushed tomatoes, chili powder and granulated sugar and stir well.
11. Adjust the salt and pepper as necessary.
12. Cover the pot and simmer for about 10 minutes more, stirring occasionally.
13. Serve over the cooked penne.

pasta, olive oil, yellow onion, garlic, weight mushrooms, thyme, basil, oregano, black pepper, fresh tomatoes, red wine, tomato paste, tomatoes, chili powder, sugar, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/mushroom-marinara-with-penne/ (may not work)