Spaghetti Sauce with Peas and Mushrooms
By: Lady Catherine ...
Published: Wednesday, April 30, 2014 - 11:32am

Ingredients




29 oz. can of crushed tomatoes
4 cloves of garlic – chopped
½ cup of fresh basil or Italian parsley – chopped
1 small red onion – sliced
1 quart of button mushrooms – sliced
1 cup of frozen peas
¼ cup of chicken broth
½ tsp. red pepper flakes
½ tsp. black pepper
1 tsp. dried oregano
1 tsp. salt
¼ cup grated Romano or Parmesan cheese
Pinch of sugar
2 tablespoons of olive oil
1 tablespoon of butter
1 lb. of your favorite spaghetti

Preparation

1 Heat a saucepot with the olive oil and butter; add the garlic, onions, mushrooms, red pepper flakes and basil.  Simmer gently until the garlic is fragrant and the onions are softened. 2 Add the tomatoes, chicken broth and the seasonings and simmer on low for at least 20-25 minutes. 3 Add the grated cheese and the peas and simmer gently, while preparing the spaghetti as directed. 4 Lift the spaghetti into a serving bowl.  Drizzle a little olive oil over the spaghetti along with a dash of red pepper flakes and grated cheese. 5 Top with the sauce and toss. 6 Serve with freshly grated cheese.