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Fiery Penne 6 4.22222222222222 9 http://distribution.heinzcookbook.com/RecipeImages/f2c16bfe332846298b1a4d9780882ad7/1 25 min 30 min 1 jar (24 oz.) Classico® Tomato and Basil Pasta Sauce 1 pound Penne pasta 1 1/2 pounds ground pork 2 tablespoons extra-virgin olive oil 3/4 pound cremini mushrooms, quartered 7 cloves garlic or 4 tsp, coarsely chopped 5 scallions, white and green parts separated and thinly sliced 1 tablespoon crushed red pepper 1/4 cup chopped flat-leaf parsley 1/4 cup grated Parmesan cheese, plus more for serving In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup of the pasta cooking water, and transfer to a large serving bowl. In a large skillet, heat 2 Tbsp olive oil over high heat. Add the pork, red pepper, 1 tsp salt and 1/2 tsp black pepper and cook, stirring occasionally, until no longer pink, about 5 minutes. Add the mushrooms, garlic, and scallion whites and cook, stirring until softened, for 3 minutes. Lower the heat to medium, add Classico Tomato & Basil Pasta Sauce and reserved pasta water and simmer for 10 minutes. Pour sauce over the pasta; add the parsley, scallion greens and cheese and toss. Pass extra parmesan at the table.