Mushroom Marinara with Penne

Cook the pasta in a pot of boiling, salted water according to package instructions for al dente. When it’s done, drain it in a colander and set aside.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and garlic with a small pinch of salt and pepper and stir. Cook for 5-6 minutes until onions are soft and fragrant. Add the mushrooms, thyme, basil, oregano and black pepper and stir. Cook for about 5 minutes until the mushrooms begin to soften. Add the fresh tomatoes and continue to cook, 5-6 more minutes until the tomatoes break down and the mushrooms are very tender.

Slowly pour in the wine and stir frequently until most of the liquid is evaporated. Add the tomato paste, crushed tomatoes, chili powder and granulated sugar and stir well. Adjust the salt and pepper as necessary.

Cover the pot and simmer for about 10 minutes more, stirring occasionally.

Serve over the cooked penne.