Spaghetti with Peas and Tomato Sauce and Mushrooms
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.
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Added:
Wednesday, December 4, 2013 - 7:23am
