1. For sauce, in a large skillet cook onion and garlic in hot oil 2 minutes. Add mushrooms, tomatoes, and chicken broth. Bring to boiling. Reduce heat and simmer, uncovered, about 7 minutes or until mushrooms are tender and sauce is slightly reduced (you should have about 3 cups sauce). Add escarole, basil, and rosemary, stirring just until the escarole is wilted.
2. Meanwhile, cook pasta according to package directions; drain. Return pasta to saucepan. Pour sauce over pasta; toss to coat. Transfer to a warm serving dish. Sprinkle with pine nuts.