Penne with Mushrooms   From Every Day with Rachael Ray April 2008 SERVES 4 Salt 1 pound whole wheat penne 1/4 cup extra-virgin olive oil (EVOO) 4 ribs celery from the heart, chopped 1 onion, chopped 1 pound cremini mushrooms, quartered 1 cubanelle pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1 large carrot, grated 4 cloves garlic, grated or finely chopped 1 bay leaf Pepper 1 cup dry red wine One 28-ounce can crushed tomatoes 2 cups chicken or vegetable broth 1 cup grated parmigiano-reggiano cheese, plus more to pass around the table 1/2 cup basil leaves, shredded 1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return the pasta to the pot. 2. While the pasta is working, in a large, deep skillet, heat the EVOO , 4 turns of the pan, over medium-high heat. Add the celery and onion and cook until softened, about 5 minutes. Add the mushrooms, peppers, carrot, garlic and bay leaf; season with salt and pepper and cook until tender, about 5 minutes. Stir in the wine and boil for 3 minutes. Stir in the tomatoes and chicken broth, lower the heat and simmer for 10 minutes. 3. Stir the 1 cup cheese and half of the sauce into the pasta. Serve in shallow bowls, topped with the remaining sauce and the basil. Pass extra cheese at the table.

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