Terlato Kitchen Penne Portofino

Serves: 6


    2 onions, quartered
    10 ounces sliced mushrooms
    6 cloves garlic, whole
    1 tablespoon olive oil
    1 tablespoon butter
    1 24-ounce jar of Terlato Kitchen Pomodoro Sauce
    4 basil leaves, julienned
    1 good pinch oregano
    1 pound penne pasta
    3 ounces Roquefort cheese, cubed


      1. Sauté onions, mushrooms and garlic over low heat in olive oil and butter until onions are soft
      2. Add jar of Terlato Kitchen Pomodoro Sauce
      3. Add basil and oregano, simmer 5 minutes
      4. Cook the penne according to directions in salted boiling water
      5. Add Roquefort cheese to the tomato sauce and stir until blended
      6. Drain and add hot penne to sauce, stir well and serve

      Wine Pairing:

      Colavita Valpolicella Ripasso

      Colavita Valpolicella Ripasso