Sunday Supper & More

Spaghetti with tomato, rosemary, and mushroom sauce

(Jonathan Levitt for The Boston Globe)
By Jonathan Levitt
Globe Correspondent / November 24, 2010

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Serves 4 with leftovers

Salt and black pepper, to taste
1 1/2 pounds spaghetti
2 tablespoons olive oil
1 tablespoon butter
3/4 pound button mushrooms, thinly sliced
2 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper
1 can (28 ounces) whole tomatoes, crushed in a bowl
1 can (12 ounces) whole tomatoes, crushed in a bowl
1 tablespoon chopped fresh rosemary
1 cup freshly grated Pecorino cheese (for sprinkling)
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, for 8 minutes or until it is tender but still has some bite. With a heatproof glass measuring cup, remove 1 cup of the pasta cooking water. Drain the pasta into a colander.

2. In a large flameproof casserole over medium heat, heat the olive oil. When it is hot, add the butter. Cook the mushrooms with salt and black pepper, stirring often, for 5 minutes, or until the mushrooms are tender and beginning to brown. Add the garlic and red pepper. Cook, stirring often, for 5 minutes. Stir in both cans of tomatoes and rosemary. Simmer 10 minutes.

3. Stir the pasta cooking water into the tomato sauce. Add the spaghetti and stir well. Cook, stirring occasionally, for 3 minutes. Taste for seasoning and add more salt and red pepper, if you like. Set aside 4 cups spaghetti and sauce for the frittata.

4. Divide the spaghetti among 4 shallow pasta bowls. Sprinkle with Pecorino cheese.