3/4 lb spaghetti
1/4 oz dried mushrooms - crushed by hand
1 c chicken broth
1/4 c extra virgin olive oil
1 c chopped onions
2 cloves garlic
1/4 c dry red wine
1 c sun-dried tomatoes, soaked in oil, drained and chopped
3 tsp tomato paste
Pinch dried red chile flakes
Salt & pepper to taste
1/4 c chopped fresh parsley
Cook spaghetti according to package directions.
In a small bowl, combine mushrooms and broth and set aside for 30 minutes.
In a large skillet, combine olive oil, onions and garlic. Cook on medium for 4 to 5 minutes. Add wine, tomatoes, tomato paste, red chile flakes, salt, pepper, and mushroom mixture. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes.
Drain cooked spaghetti, reserving 1/4 cup of cooking water. Add spaghetti and reserved cooking water to skillet; stir to combine. Cook mixture until it thickens. Sprinkle with parsley and grated cheese.