Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 onion, sliced
• 8 ounces cremini, or small portobello mushrooms, thickly sliced
• 1 clove garlic, minced
• 1/2 teaspoon dried thyme leaves
• 1/4 cup dry red wine
• 1 14-ounce c plum tomatoes, drained and chopped, juices reserved
• Salt & freshly ground pepper, to taste
• 12 ounces pasta, such as fettuccine
• 1/4 cup freshly grated Parmesan cheese

---

Cooking Directions

Step 1

Bring a large pot of salted water to a boil.

Step 2

Heat oil in a large skillet over medium-low heat. Add onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add mushrooms, garlic and thyme. Cover and cook, stirring occasionally, until mushrooms are browned and release their juices, 7 to 8 minutes.

Step 3

Uncover, add wine and cook until reduced to a glaze, 4 to 5 minutes. Add tomatoes and their juices. Adjust heat to maintain a gentle simmer and cook until thickened, 10 to 15 minutes more. Season with salt and pepper.

Step 4

Meanwhile, cook pasta until al dente, 10 to 12 minutes. Drain and toss with mushroom sauce. Serve immediately, passing the Parmesan.