1/4cup shredded Parmesan cheese, regular or vegan, plus more for garnish
1/4cup freshly chopped basil leaves, plus more for garnish
16ounces penne pasta
First, cook pasta according to package directions until just al dente. Reserve 1/2 cup cooking liquid before draining; set aside.
Meanwhile, heat olive oil in large skillet over medium heat until hot. Next, add onion, carrots and mushrooms; cook 8 to 10 minutes or until vegetables are soft. Add salt, oregano, red pepper flakes and pepper. Stir in wine; cook about 5 to 8 minutes or until liquid is reduced by half, scraping up any browned vegetable bits on bottom of pan.
Then, crush tomatoes with hands and add them along with juice to skillet. Simmer 10 minutes, stirring often.
Next, remove skillet from heat. Add cooked pasta and 1/4 cup of the reserved cooking liquid, the Parmesan cheese and basil; toss to combine. If sauce is too thick, thin with a little more of reserved cooking liquid.
Then, transfer to a large serving dish. Finally, garnish with additional Parmesan cheese and basil, if desired.