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