CHEF JEFF — ONE BYTE AT A TIME: Penne with Brie, Mushrooms and Arugula

Cheese sauces pair nicely with pasta.

Penne with Brie, Mushrooms and Arugula

12 ounces penne

1 tablespoon olive oil

1 pound button or crimini mushrooms, cleaned, quartered

1 small red onion, peeled, thinly sliced

½ cup dry white wine, vermouth or chicken broth

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

8 ounces Brie, cut into 1-inch pieces

4 cups baby arugula, rinsed, patted dry

Cook pasta according to directions. Reserve ½ cup of cooking water; drain pasta and return it to pot. Meanwhile, in large skillet, heat oil over medium-high heat. Add mushrooms and onion. Cook, tossing occasionally, until mushrooms begin to release juices, 2 to 3 minutes. Add wine, salt, pepper.Cook until mushrooms begin to brown. Toss pasta with Brie and reserved cooking water until Brie melts and pasta is coated. Stir in mushroom mixture and arugula. Serve.

Yield: Serves 4.

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