Spicy Mushroom Tomato Sauce over Pasta: Secret Recipe Club

Once upon a time, there was a little girl who was afraid of spicy food. She had a very traumatic experience once when she ate a pepper on her pizza by mistake. And she was always very cautious around Indian food. Eventually that little girl grew up, still afraid of spicy food. But one day she ate some buffalo wings. And some Pad Thai. And then she realized that spicy food wasn’t so bad after all. And then the little girl and spicy food lived happily ever after.

Lately I have had an insatiable obsession with spicy food. Given that I used to be a mild-only girl, this is a big change for me. I now cannot get enough of spice. Yesterday I actually suggested Indian food for lunch under my own free will. So when I was assigned Rhonda’s blog The Kitchen Witch for this month’s Secret Recipe Club, I knew I wanted to find something spicy.

When I saw this pasta with spicy tomato sauce, I was sold. This recipe uses crushed red pepper, which used to be my arch-nemesis, but works great in this tomato sauce. I added a pinch of sugar to my sauce to balance out the spiciness, and I added sliced hot Italian sausage instead of making meatballs because I was tired and getting hangry. This is a great spicy, quick, easy, delicious dinner!

Because this was so easy and delicious (and it was way past my dinner time), I only got to snap a photo with my phone which turned out less than desirable. But I guarantee a happy stomach.

Make sure to check out Rhonda’s blog and what everyone else made this month!

SPICY MUSHROOM TOMATO SAUCE OVER PASTA
Slightly Adapted from The Kitchen Witch

INGREDIENTS

1-2 tablespoons olive oil
1/2 onion, chopped
3 cloves garlic, minced
28 ounces crushed tomatoes
6 ounces mushrooms, sliced
Pinch of sugar
Dried basil, to taste
Salt and pepper, to taste
1/4-1 teaspoon crushed red pepper
8 ounces dried pasta
Hot Italian sausage, cooked, optional

DIRECTIONS

Heat a large pot over medium heat. Add oil and let heat for 1 minute. Stir in onion and cook until tender and slightly browned, about 5-9 minutes. Stir in garlic and cook until fragrant, 1-2 minutes. Pour into tomatoes and their juice. Bring to a boil and reduce heat to simmer. Let cook and thicken for approximately 15-20 minutes.

Stir in mushrooms, sugar, basil, and crushed red pepper. Season to taste with salt and pepper. Let cook for an additional 5-10 minutes. Prepare pasta according to package instructions. Top pasta with tomato sauce and sausage, if desired.

Serves 3-4.