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Penne with Asparagus

 

2 tablespoons butter

2 tablespoons olive oil

1 1/2 pounds asparagus, ends trimmed, cut into 1 1/2-inch pieces

2 medium onions, chopped

4 large garlic cloves, finely minced

2 (14-ounce) cans Italian-style tomatoes with juice

2 teaspoons dried basil

1/2 teaspoon dried oregano

1/4 teaspoon dried crushed red pepper

Salt and freshly ground black pepper to taste

1 pound penne, cooked according to package directions

1/2 cup grated fresh Parmesan cheese

Additional grated fresh Parmesan cheese

1. Melt butter with oil in large cooking pot over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl.
2. Add onions to pot and sauté until lightly golden in color, about 10 minutes. Add tomatoes with their juices, basil, oregano, red pepper, salt and pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes and stirring occasionally, about 15 minutes.
3. Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add cooked penne and 1/2 cup Parmesan. Toss to combine. Season with additional salt and pepper, if needed. Transfer pasta to large serving bowl. Serve, passing additional cheese separately.

Serves 4.