Fiery Penne

• 4-1/2 cups penne pasta, uncooked
• 2 Tbsp. extra virgin olive oil
• 1-1/2 lb. (675 g) lean ground pork
• 1 Tbsp. crushed red pepper
• 1/2 tsp. black pepper
• 3/4 lb. (340 g) cremini mushrooms, quartered
• 2 large garlic cloves, minced
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• 4 green onions, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup Kraft 100% Parmesan Shredded Cheese, divided

1. Cook penne as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium-high heat.
3. Add meat and seasonings; cook 5 min.
4. or until meat is no longer pink, stirring occasionally.
5. Stir in mushrooms and garlic; cook 3 min.
6. or until mushrooms are tender, stirring frequently.
7. Drain pasta, reserving 1 cup cooking water.
8. Add reserved water to meat mixture along with the pasta sauce; mix well.
9. Simmer on medium-low heat 8 to 10 min.
10. or until slightly thickened, stirring occasionally.
11. Add pasta, onions, parsley and 2 Tbsp.
12. cheese; mix well.
13. Cook 2 min.
14. or until heated through, stirring frequently.
15. Remove from heat.
16. Top with remaining cheese.

penne pasta, extra virgin olive oil, lean ground pork, red pepper, black pepper, cremini mushrooms, garlic, pasta sauce, green onions, parsley

Taken from www.kraftrecipes.com/recipes/fiery-penne-189006.aspx (may not work)