| 1 box | BARILLA Penne |
| 1/4 cup | extra virgin olive oil |
| 1 pound | white onion, cut into thin strips |
| 1 teaspoon | salt |
| to taste | freshly ground black pepper |
| 1/2 pound | frozen porcini mushrooms, thawed and sliced thin* |
| 1 tablespoon | fresh tarragon, roughly chopped |
| 1 tablespoon | butter |
| 1/4 cup | Pecorino Romano cheese, shaved |
BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium-high heat. Add onions and salt; cook 5 to 8 minutes or until lightly browned, stirring frequently.
ADD garlic to skillet; continue cooking 1 to 2 minutes.
ADD mushrooms, salt and black pepper to taste; stir and continue cooking 2 to 3 minutes. Set aside.
COOK pasta according to package directions.
HEAT sauce through while pasta is cooking.
DRAIN pasta, reserving ΒΌ cup pasta cooking water. Immediately add hot pasta, tarragon and butter to sauce mixture.
STIR in reserved pasta cooking water. Mix well. Transfer to serving platter or bowl. Top with cheese and serve.
*May substitute dried porcini for frozen