Spaghetti with Peas and Tomato Sauce and Mushrooms Recipe

• 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

Directions