spaghetti with peas and tomato sauce and mushrooms

Name: Spaghetti with Peas and Tomato Sauce and Mushrooms
Prep time: 5 min
Cook time: 20 min
Yield: 5
Cuisine: Italian
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

15 Pinches 1 Photo

Catherine Cappiello Pappas

Amityville, NY

Updated on Dec 4, 2013

This is a delicious weekend family meal!

Rate

prep time 5 Min

cook time 20 Min

method Stove Top

yield 5 serving(s)

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

How To Make spaghetti with peas and tomato sauce and mushrooms

Step 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. 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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