Mushroom Sauce for Spaghetti

Transform your pasta nights with my irresistible spaghetti mushroom sauce! This easy recipe combines earthy mushrooms with savory flavors to create an effortlessly delicious mushroom sauce for spaghetti that's bursting with deeply satisfying, hearty Italian flavors. Best of all, you'll only need 30 minutes and 9 ingredients to make it!

📝 Ingredients

• 10-12 ounces Dried Spaghetti
• 3 1/2 TBS Extra Virgin Olive Oil (- DIVIDED)
• 1- pound Fresh Mushrooms
• 2-3 cloves Garlic (– finely chopped)
• 1 1/2 TBS Fresh Thyme Leaves
• 3/4 tsp Italian Seasoning
• 1 TBS Tomato Paste
• 1/2 Cup Red Wine
• 1 (14.5 ounce) can Fire Roasted Tomatoes ((SEE NOTES))
• 1 1/2 Cups Prepared Tomato Pasta Sauce ((SEE NOTES))
• 1/2 Cup Grated Parmesan or Pecorino Romano Cheese (- DIVIDED, plus more for serving (or vegan alternative))
• 1/4 Cup Fresh Basil (- chopped & DIVIDED)
• to taste Kosher Salt & Ground Black Pepper

👨‍🍳 Instructions

1. 1Cook Spaghetti Pasta: OPTIONAL - Cook Spaghetti Pasta: Bring a large pot of water to a boil. Once boiling, season the water generously with salt. Add the spaghetti noodles and cook until 1-minute shy of al dente according to package instructions, about 8-9 minutes.Drain the pasta, reserving 1 cup of cooking liquid. Set both the spaghetti and pasta water aside.(TIP: Start boiling water now. While the water is coming to a boil, continue on with the recipe - sautéing the mushrooms. Then, add the spaghetti and start actually cooking the pasta when you start cooking the finely diced mushrooms - step 3)
2. 2Sauté Sliced Mushrooms: Sauté the Sliced Mushrooms: Heat 2 tablespoons of oil in a large saucepan over medium-high heat until shimmering. Once shimmering, add the sliced mushrooms and cook, UNDISTURBED, for 4 minutes. Stir. Continue to cook, stirring occasionally, for an additional 3-5 minutes or until mushrooms are golden browned and tender. Season mushrooms with salt and pepper. Remove the mushrooms to a plate and set aside.
3. 3Start Spaghetti Mushroom Sauce: Reduce the heat to medium and add the remaining 1 ½ tablespoons of oil to the pan. Add the diced mushrooms. Cook, UNDISTURBED for 2 minutes. Stir and continue to cook, stirring occasionally, until golden brown, about 2-3 minutes. Add the garlic, thyme and Italian seasoning. Then, season with salt and pepper. Cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until caramelized, about 1-2 minutes.
4. 4Deglaze the Pan: Add the wine to the pan, using the edge of a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let simmer until the wine is mostly evaporated.
5. 5Add Tomatoes and Simmer Sauce: Add Tomatoes and Simmer Mushroom Sauce: Add the tomatoes (and their juices) and the tomato sauce to the pot. Let the sauce come to a rapid simmer; then, immediately reduce the heat to maintain a gentle simmer. sStir in ¼ cup of the cheese and season to taste with salt and pepper. Let the mushroom sauce simmer for 10-12 minutes, or until the sauce is slightly thickened or thickened to your liking. Stir in HALF of the fresh basil.
6. 6Add the Spaghetti and Sautéed Mushrooms: Add the Spaghetti and Sauteed Mushrooms to the Sauce. Add the cooked pasta and reserved sautéed sliced mushrooms to the pan. Use tongs or two spoons and toss the ingredients for 1-2 minutes, or until the sauce coats the spaghetti. If sauce is too thick, add a splash or two of reserved cooking water until the desired consistency is achieved. (Note: I typically add anywhere from 1/4 to 1/2 cup of pasta water.)Taste the mushroom spaghetti and adjust the dish for seasoning with salt and pepper.
7. 7Serve Mushroom Sauce Spaghetti: Transfer spaghetti in mushroom sauce to serving bowls and garnish the top with the remaining grated cheese and remaining fresh basil. Enjoy immediately!