Chunky Portabella Spaghetti with Mushroom Tomato Sauce

Chunky Portabella Spaghetti with Mushroom Tomato Sauce


1 lb spaghetti
2 tablespoons olive oil, plus a little for drizzling at the end
1 shallot, minced
4 cloves garlic, minced
2 cans Giorgio® or Pennsylvania Dutchman® Chunky Portabella Canned Mushrooms, drained
1 cup red wine
1 14 oz. can fire-roasted crushed tomatoes
Salt and pepper, to taste


  1. Generously sprinkle a large pot of water with salt and bring to a boil. Add the spaghetti and cook according to the package until al dente.
  2. Meanwhile, in a large pan, heat the olive oil over high heat. Add the minced shallot. Cook until translucent. Add the garlic and cook for another. Be careful to not burn the garlic. Add the drained Chunky Portabellas. Cook for about 8 to 10 minutes).
  3. Add wine and tomatoes. Season with salt and pepper to taste. Reduce heat to medium and cook until the consistency of a thick sauce, about 5 minutes.
  4. Transfer the drained spaghetti to the skillet with the tomato sauce, toss until coated.
Chunky Portabella Spaghetti With Mushroom Tomato Sauce

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