Carolyn Pringle's Notes:
Expand1 Red Pepper Ask a question about this ingredient
1 Green Pepper Ask a question about this ingredient
1 Onion Ask a question about this ingredient
10 Mushrooms Ask a question about this ingredient
3 Garlic Cloves Ask a question about this ingredient
1.5 pounds Roma Tomatoes Ask a question about this ingredient
2 teaspoons Sugar Ask a question about this ingredient
1 bunch Fresh Basil Ask a question about this ingredient
1 bunch Fresh Oregano Ask a question about this ingredient
1 dash Salt & Pepper to taste Ask a question about this ingredient
1 tablespoon Red Wine Ask a question about this ingredient
1 pound Broad noodles Ask a question about this ingredient
2 tablespoons Olive Oil Ask a question about this ingredient
Heat oil on medium heat. Chop the all veggies. Cook the onions and peppers first for a few minutes. Then add the garlic and mushrooms and cook for a few more minutes. Then add the tomatoes, sugar, salt and pepper. After a few minutes, add the wine and some of the fresh herbs. Keep the pan uncovered while the veggies are cooking down. If you like your sauce more watery, then you can cover it for awhile. Otherwise, this recipe cooks quickly and should be added to the noodles as soon as you get them cooked. Enjoy!
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Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Oh yes, don't forget some shredded romano cheese and some uncooked, shredded basil as garnish. Delish!