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.