Penne Pasta With Portobello Pomodoro Sauce

Ingredients

• 2 Tbsp. Bertolli® Classico™ Olive Oil
• 2 medium portobello mushrooms, stems discarded and caps coarsely chopped
• 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
• 1/4 tsp. ground black pepper
• 8 ounces penne or ziti pasta, cooked and drained

Directions

1. Heat Olive Oil in 12-inch skillet over medium heat and cook mushrooms, stirring occasionally, 7 minutes or until mushrooms are tender. Stir in Sauce and pepper and simmer, stirring occasionally, 15 minutes. Serve over hot penne and garnish, if desired, with grated Parmesan cheese.