6 ounces spaghetti, cooked al dente, drained and kept warm
2 ounces olive oil
1 ounce carrots, minced
1 ounce yellow onion, diced to 1/4-inch thickness
4 ounces mushrooms, diced to 1/4-inch thickness
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon garlic, minced
1 teaspoon fresh thyme, chopped
2 ounces Madeira wine
10 ounces marinara sauce
1 ounce butter
1 ounce Parmesan cheese, grated
2 teaspoons parsley, chopped
In a sauté pan over medium-high heat, bring olive oil to a light sizzle. Add carrots and
onions; cook until heated through and halfway cooked, about 2 to 3 minutes.
Add mushrooms; toss to incorporate. Season with salt and pepper. Cook until
vegetables are tender, about 2 to 3 minutes more. When finished cooking, liquids will be
cooked off and mushroom texture will appear to be slightly dry.
3. Add garlic and thyme; toss to incorporate. Pour Madeira wine down sides of pan. Add
marinara sauce; stir to incorporate. Cook until sauce is heated through. Add butter;
quickly stir to incorporate. Add cooked pasta to pan; do not toss.
Sprinkle 1/2 ounce Parmesan cheese over pasta; toss to incorporate until ingredients
are thoroughly combined and pasta is evenly coated with sauce. Sprinkle remaining
Parmesan cheese and parsley evenly over pasta. Serve immediately.