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Ingredientes
- 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
Direcciones
- 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.
- 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.)
- For the Mushrooms:
- 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.
- Set aside while preparing the spaghetti.
- Lift the spaghetti out of the water, draining as you lift, and into the sauce.
- Plate the spaghetti. Place the mushrooms in the pan the sauce was in to quickly reheat and top on the spaghetti.
- Garnish with grated cheese a drizzle of olive oil and dash of red pepper flakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 5 servings | |
| Calories 303 | |
| Calories from Fat 219 | 72% |
| Total Fat 24.84g | 31% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 760mg | 32% |
| Potassium 634mg | 18% |
| Total Carbs 17.73g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 1.88g | 1% |
| Protein 4.64g | 7% |
