Spaghetti is one of my favorite Italian dishes!  Sometimes I like to play with the recipes and add a little fire to the sauce to really give it a different feel.

Ingredients:

1 Tblspn Butter or Tblsn Coconut Oil

1 Yellow Onion or Vivaldi if you can find them – finely diced

2 Garlic Cloves – Minced

4-5 Roma Tomatoes – diced

1 can Muir Glen Fire Roasted diced Tomatoes – sometimes I chop these extra so it’s not so chunky

4 Crimini Mushrooms – Sliced Thin

4 Button Mushroom – Sliced Thin

Large Handful Kalamata Olives – halved

1 Tablespoon chopped parsley

1 teaspoon Red Pepper Flakes – add more if you like more fire

1/4 cup heavy cream

Parmesan Cheese

Sea Salt & Pepper

Few Basil Leaves- Chopped

Bay Leaf if you like a sweetness in your sauce

Directions:

Heat pan with Butter or Oil

Add Onion, Saute for a few minutes until soft

Add Garlic and saute for a minute more

Add Tomatoes, fresh and canned, mushrooms, olives, red pepper flakes, parsley, salt and pepper to taste, add bay leaf

Bring to a boil, then simmer for a few hours or at least one uncovered

Add heavy cream on simmer, mix well

Add a little fresh Basil on top and sprinkle with fresh Parmesan Cheese! 

*Oh and hey, Don’t forget to make your spaghetti noodles about 15 minutes before done. Salt your water while water is heating up to a rolling boil. Add your noodles, turn down flame to medium high-ish – separate noodles  with a fork and wait alloted time on package!

You may add any meat that lights your fire!  We are meatless in this recipe!

Voila! Enjoy with a salad, french bread and a nice glass of Cabarnet!