Grocery List:

1Lb - Penne (about 4 cups of dry pasta)

1/4 Tsp - Crushed Red Pepper Flakes

1 - Sweet Onion, chopped

4 - Garlic Cloves, minced

1/2 cup - White Wine

1 cup - Crimini Mushrooms, chopped

1/4 Tsp - Fennel Seeds

1/2 Tsp - Dried Oregano

1 Tbsp - Calabrian Chili Paste

2.5 Tbsp - Tomato Paste

1/2 Cup - Parsley, chopped

1/2 - Lemon (juice of 1/2)

1/2 Cup - Grated Pecorino Romano (plus additional for serving)

Olive Oil

Directions:

1. Fill a large pot with water and set aside on the stove

2. Have a separate medium sauté pan and cover the bottom with a thin layer of olive oil. Add 1/4 tsp of crushed red pepper flakes and raise the heat to medium-high, allowing the crushed red pepper flakes to infuse the oil as it heats up

3. Once the oil becomes fragrant add in the chopped onion, season with a pinch of kosher salt and mix

4. Once the onions have absorbed about 1/2 of the oil in the pan, add in the 4 minced garlic cloves as well as 1/2 cup of white wine

5. After about 3-4 minutes, add in the chopped Crimini mushrooms and season with with a pinch of kosher salt. Also add in the the fennel seeds and dried oregano and mix. Add in another 1/2 cup of white wine and also everything to continue to cook over that medium-high heat

6. Once the mushrooms have been added in you can begin boiling your water that is reserved in the other pot for your pasta. Right before the water comes to boil remember to add a generous amount of kosher salt to help flavor the pasta

7. After the onions have been sautéing in that pan for about 10 minutes, add in the tomato paste, Calabrian chili paste and half of the parsley. Season with a pinch of kosher salt and mix evenly

8. Add in about 1/2 cup of the salted pasta water into the pan to smooth out the sauce and lower heat to a simmer until pasta is al dente

9. Add in the al dente pasta into the sauce. Top with the lemon juice, grated pecorino romano and the additional chopped parsley. Mix evenly

10. Top with additional sprinkle of grated pecorino romano and serve