Prep time 10 minutes

Cook time 40 minutes


1 lb. uncooked orecchiette pasta, cooked

2 Tbsp. olive oil

1 cup diced onion

8 oz. white button mushrooms, quartered

8 oz. cremini mushrooms, quartered

1/3 cup Contadina® Tomato Paste

2 tsp. minced garlic

3/4 tsp. finely crushed dried rosemary

1 can (28 oz.) Contadina® Crushed Tomatoes

1 Tbsp. balsamic vinegar

2 Tbsp. chopped fresh Italian parsley leaves

Salt and freshly ground black pepper

Shaved or grated Parmesan cheese, for serving (optional)


  1. Heat oil in a 12-inch skillet over medium-high heat. Add onion and cook until starting to brown, about 3 minutes. Add mushrooms and cook, stirring every few minutes, until browned and tender, about 8 minutes.

  2. Cook pasta as package directs; drain and set aside.

  3. Meanwhile, stir tomato paste, garlic and rosemary into mushrooms and cook 2 minutes. Add crushed tomatoes, vinegar and 1 cup water and bring to a simmer. Simmer over medium-low heat 20 minutes. Stir in parsley. Season to taste with salt and pepper. Serve tossed with orecchiette pasta garnished with Parmesan cheese, if desired.

Try These Other Delicious Recipes

View All Recipes

Eggplant Parmesan

Cook Time: 1 hour, 15 minutes

View Recipe

Italian Braised Chicken

Cook Time: 45 minutes

View Recipe

Mushroom Chicken Cacciatore

Cook Time: 30 minutes

View Recipe

Skillet Ravioli Veggie Lasagna

Cook Time: 25 minutes

View Recipe

Slow Cooker White Beans with Sausage & Kale

Cook Time: 6 hours on HIGH

View Recipe

Spanish Rice Recipe with Tomato Paste

Cook Time: 20 minutes

View Recipe

Rustic Beef Ragu

Cook Time: 2 hours and 30 mins

View Recipe

Italian-Style Beef Stew

Cook Time: 45 minutes

View Recipe