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Ingredients

• Salt
• 1/2 pound short whole wheat penne pasta
• 4 large red bell peppers, tops cut off and reserved, seeded
• Black pepper
• 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
• 4 jarred roasted red peppers
• 1 small red onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 small portobello mushroom caps, chopped
• 1 teaspoon crushed red pepper
• 2 sprigs rosemary, stems discarded and leaves chopped
• One can fire-roasted crushed or diced tomatoes (28 ounces)
• 2 cups arugula or baby spinach (a few generous handfuls)
• 1 cup basil leaves, loosely packed
• 1 cup grated Pecorino Romano cheese

Description

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Rachael Ray