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Fresh Tomato and Mushroom Arrabiata Pasta

Course pasta, vegetarian
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6


  • 1 box short pasta like penne
  • Stems from one bunch red or other Swiss chard diced
  • 16 oz of mushrooms sliced thin
  • 3 onions diced
  • 4 to matoes diced
  • 1-3 tbs red pepper flake depending on personal preference
  • 1 tbs favorite Italian spice blend
  • 4 cloves of garlic diced
  • 1 can of tomato paste
  • 1 cup red wine
  • 2 tbs balsamic vinegar
  • ΒΌ cup grated parmesan
  • 3 tbs butter
  • Sugar salt and pepper
  • Olive Oil


  1. In large skillet over medium high heat cook the sliced mushrooms with salt in olive oil. Let the mushrooms cook until most of the water cooks out, about 10-15 minutes. Add the onions and chard stems; cook until the onion and chard are tender. Add the red pepper, garlic and Italian spice blend along with the diced tomatoes.
  2. Once the tomatoes have softened about 10 minutes add the tomato paste, wine and vinegar. Turn down the heat and allow the wine and tomatoes to cook down to a thick sauce, stirring occasionally. Taste the sauce waiting for the sugar in the wine and vinegar to concentrate; otherwise the sauce will be bitter. The sauce will take about 15 minutes to develop some sweetness, if it is still too strong for you add a little sugar. Adjust the salt and red pepper to your preference. Keep on low while pasta cooks.
  3. Just before pasta is ready put butter and parmesan into the arrabiata sauce. Then mix the drained cooked pasta into the sauce. Serve immediately with more parmesan on top.

Recipe Notes

Cook the pasta just shy of done and let it finish cooking in the sauce on top of the stove. If the sauce is too thick some reserved pasta water can be used to thin it.