1 jar (24 oz.) Classico® Tomato and Basil Pasta Sauce
1 lb. Penne pasta
1 1/2 lb. ground pork
2 tbsp extra-virgin olive oil
3/4 lb. cremini mushrooms, quartered
7 cloves garlic or 4 tsp, coarsely chopped
5 scallions, white and green parts separated and thinly sliced
1 tbsp 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.
Just as delicious with Classico Traditional Sweet Basil Pasta Sauce. Sprinkle with thinly sliced fresh basil before serving, if desired.