Pasta Tuscana

Ingredients

• 2 Tbsp. Bertolli® Classico™ Olive Oil
• 1 package (10 oz.) mushrooms, sliced
• 1 medium onion, sliced
• 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
• 1/4 tsp. crushed red pepper flakes
• 1 can (19 oz.) cannellini or white kidney beans, rinsed and drained
• 8 ounces penne or ziti pasta, uncooked
• Chopped fresh parsley (optional)

Directions

1. Heat Olive Oil in 12-inch skillet over medium heat and cook mushrooms and onion, stirring occasionally, 3 minutes or until onion is tender. Stir in Sauce and red pepper flakes. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes. Add beans; heat through.
2. Meanwhile, cook pasta according to package directions; drain. Spoon pasta sauce over hot penne. Garnish, if desired, with parsley and serve with grated Parmesan cheese.