Penne With Mushrooms

• 1 lb whole wheat penne
• 14 cup extra virgin olive oil
• 4 celery ribs, from the heart chopped
• 1 onion, chopped
• 1 lb cremini mushroom, quartered
• 1 cubanelle pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1 large carrot, grated
• 4 garlic cloves, finely chopped
• 1 bay leaf
• 1 cup dry red wine
• 1 (28 ounce) can crushed tomatoes
• 2 cups chicken broth or 2 cups vegetable broth
• 1 cup grated parmigiano-reggiano cheese, plus more
• parmigiano-reggiano cheese, to pass around table
• 12 cup basil leaves, chopped

1. Bring large pot of water to a boil, salt it, add the pasta and cook until al dente.
2. Drain and return the pasta to the pot.
3. While the pasta is cooking, in a large, deep skillet, heat the extra-virgin olive oil over medium-high heat.
4. Add the celery and onion and cook until softened, about 5 minutes.
5. Add the mushrooms, peppers, carrot, garlic and bay leaf, season with salt and pepper and cook until tender, about 5 minutes.
6. Stir in the wine and boil for 3 minutes.
7. Stir in the tomatoes and chicken broth or vegetable broth, lower the heat and simmer for 10 minutes.
8. Stir in the 1 cup cheese and half of the sauce into the pasta.
9. Serve in shallow bowls, topped with the remaining sauce and the basil.
10. Pass extra cheese at the table.

whole wheat penne, extra virgin olive oil, celery, onion, cremini mushroom, cubanelle pepper, red bell pepper, carrot, garlic, bay leaf, red wine, tomatoes, chicken broth, cheese, cheese, basil

Taken from www.food.com/recipe/penne-with-mushrooms-294288 (may not work)