Penne with Asparagus
INGREDIENTS
- 2 tbs. butter
- 2 tbs. olive oil
- 1 ½ lbs. asparagus, ends trimmed, cut into 1 ½ pieces
- 2 ½ cups chopped onions
- 2 large garlic cloves, chopped
- 1 28-oz. can of Italian- style tomatoes
- 2 tsp. dried crushed red pepper
- 1/4 lb. Penne, freshly cooked
- Grated Parmesan cheese
Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Transfer asparagus to a bowl using a slotted spoon. Add onions and garlic to Dutch oven. Sauté until lightly golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
Return asparagus to sauce. Cook until asparagus in crisp-tender, about 3 minutes. Add penne and ½ cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to a large bowl. Serve, passing additional cheese. Serves 4.