Ingredients
Units
Scale
- 29 oz. can of crushed tomatoes
- 4 cloves of garlic - chopped
- 1/2 cup of fresh basil or Italian parsley - chopped
- 1 small red onion - sliced
- 1 quart of button mushrooms - sliced
- 1 cup of frozen peas
- 1/4 cup of chicken broth
- 1/2 tsp. red pepper flakes
- 1/2 tsp. black pepper
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/4 cup grated Romano or Parmesan cheese
- Pinch of sugar
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 lb. of your favorite spaghetti
Instructions
- 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.
- Add the tomatoes, chicken broth and the seasonings and simmer on low for at least 20-25 minutes.
- Add the grated cheese and the peas and simmer gently, while preparing the spaghetti as directed.
- 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.
- Top with the sauce and toss.
- Serve with freshly grated cheese.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
