Ingredients:
6 ounces spaghettini, cooked al dente,drained and kept warm
2 ounces olive oil
1 ounce minced carrots
1 ounce minced yellow onions
4 ounces minced mushrooms
1/2 teaspoon kosher salt or 1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 tablespoon minced garlic
1 tablespoon minced fresh thyme
2 ounces madeira wine
10 ounces marinara sauce
1 ounce butter
1 ounce parmesan cheese, freshly grated
2 teaspoons chopped fresh parsley
Directions:
In a saute pan over medium-high heat bring olive oil to a light sizzle.
Add the minced carrots and onions.
Cook for 2 to 3 minutes stirring constantly.
Add the minced mushrooms-stir well.
Season with the salt and pepper.
Cook until vegetables are tender-about 2 minutes.
Add the garlic and thyme, toss well.
Pour Maderia wine down sides of pan.
Add the Marinara Sauce, stir well.
Cook until sauce is heated through.
Add the butter-stir quickly to incorporate.
Add cooked pasta to pan-do not toss.
Sprinkle with 1/2 the parmesan cheese.
Toss or stir well.
Place on a serving platter-sprinkle with remaining cheese, aprinkly parsley evenly over pasta.
Serve Immediately.
Servings: 2-3
Time preparation: 15 min.
Time total: 30 min.