Ingredients
3/4 pound spaghetti
1/4 ounce dried mushrooms,
crushed by hand
1 cup chicken broth
1/2 cup extra virgin olive oil
1 cup chopped onions
2 cloves garlic, diced
1/4 cup dry red wine
1 cup sun-dried tomatoes,
soaked in oil, drained and chopped
3 teaspoons tomato paste
Pinch dried red chili flakes
salt and pepper, to taste
1/4 cup chopped fresh parsley
Grated cheese, if desired
Preparation
Cook spaghetti according to package directions In a small bowl, combine mushrooms and broth and set aside for 30 minutes. In a large skillet. combine olive oil, onions and garlic. coook on medium for 4 to5 minutes. Add wine, tomatoes, tomato paste, red chile flakes, salt, pepper and mushroom mixture. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes. drain cooked spaghetti, reserving 1/4 cup of cooking water. Add spaghetti and reserved cooking water to skillet, stir to combine. Cook mixture wntil it thickens, Sprinkle with parsley and grated cheese. If desired. Serve immediately.
