This vegetarian tomato sauce simmers mushrooms with fresh rosemary and a touch of balsamic vinegar for a hearty partner to ear-shaped pasta.
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.
Cook pasta as package directs; drain and set aside.
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.
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