1. Heat 3 tablespoons each of oil and butter in a large skillet over medium-low heat. 2. Add garlic and red pepper flakes; cook one minute. 3. Add mushrooms; cook over medium heat 5 to 6 minutes or until golden, stirring occasionally. 4. Add wine; reduce heat. simmer 5 to 8 minutes or until almost all liquid is absorbed. 5. Add broth and tomato sauce; continue cooking 5 to 6 minutes or until liquid is reduced by about half. 6. Cook pasta according to package directions; drain and return to pot. 7. Add mushroom mixture, remaining oil and butter, parsley, salt and pepper to hot pasta; mix well. 8. Transfer to serving platter or bowl; sprinkle with cheese. 9. Serve with extra Parmigiano cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
