Spaghetti with Peas and Tomato Sauce and Mushrooms
By: Lady Catherine ...
Published: Wednesday, December 4, 2013 - 7:23am

Ingredients




1 cup of peas – fresh or frozen
1 medium onion – sliced
5 cloves of garlic - chopped
½ cup of chicken broth
2 tablespoons of wine
28 oz. can of crushed tomatoes
½ cup of fresh Italian parsley – chopped
¾ tsp. salt
½ tsp. black pepper
¼ - ½ tsp. red pepper flakes
½ tsp. dried oregano
Pinch of sugar
2 – 4 tablespoons olive oil
Fresh grated Romano or Parmesan cheese
1 lb. of De Cecco Organic Spaghetti
For the Mushrooms:
1 quart of button mushrooms – sliced
1 tablespoons wine
¼ tsp. salt
¼ tsp. red pepper flakes
1 tablespoon butter
¼ cup fresh Italian parsley
2 tablespoons olive oil

Preparation

1 Heat a large frying pan with 2 tablespoons of olive oil.  Add the sliced onion and garlic and sauté until the onion is transparent and the garlic is fragrant. 2 Add the peas, crushed tomatoes, chicken broth, wine, parsley and seasonings.  Gently simmer on low with the pan almost covered.  (I use a metal, shallow baking pan to slightly cover my cast iron frying pan.) 3 For the Mushrooms: 4 Heat a medium sized frying pan with the olive oil and butter.  Add the mushrooms, parsley, wine, salt and red pepper flakes and sauté for a minute or two. 5 Set aside while preparing the spaghetti. 6 Lift the spaghetti out of the water, draining as you lift, and into the sauce. 7 Plate the spaghetti.  Place the mushrooms in the pan the sauce was in to quickly reheat and top on the spaghetti. 8 Garnish with grated cheese a drizzle of olive oil and dash of red pepper flakes.