1 jar (24 oz.) Classico® Tomato and Basil Pasta Sauce
1 lb. Giant Eagle Penne Pasta
1 1/2 lb. Giant Eagle Ground pork
2 tbsp Extra-Virgin Olive Oil
3/4 lb. Cremini Mushrooms, quartered
7 Cloves Garlic or 4 tsp, coarsely chopped
5 Scallions, white and green parts separated and thinly sliced
1 tbsp Crushed Red Pepper
1/4 cup Chopped flat-leaf parsley
¼ cup Giant Eagle Diced Italian Tomatoes
2/3 cup Giant Eagle Parmesan Cheese, plus more for serving
In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup of the pasta cooking water, and transfer to a large serving bowl.
In a large skillet, heat 2 Tbsp olive oil over high heat. Add the pork, red pepper, 1 tsp salt and 1/2 tsp black pepper and cook, stirring occasionally, until no longer pink, about 5 minutes. Add the mushrooms, garlic, and scallion whites and cook, stirring until softened, for 3 minutes. Lower the heat to medium, add Classico Tomato & Basil Pasta Sauce and reserved pasta water and simmer for 10 minutes.
Pour sauce over the pasta; add the parsley, scallion greens and cheese and toss. Pass extra parmesan at the table.