Spaghetti Sauce with Peas and Mushrooms
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
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.