Fusilli Pizzaiolo

Ingredients:

8 ounces mushrooms
1 large red bell pepper
1 large green bell pepper
1 large yellow bell pepper
3 large shallots
1 package (16 ounces) fusilli or spaghetti
1/4 cup olive oil
10 green onions, chopped
1 large onion, diced
8 cloves garlic, coarsely chopped
1/2 cup chopped fresh basil or 2 teaspoons dried basil leaves, crushed
2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano, crushed
4 cups canned or fresh tomatoes, chopped
Salt and black pepper to taste
Fresh basil sprigs and miniature plum tomatoes for garnish

Directions:

1. Wipe mushrooms clean with damp paper towel. Cut think piece from stem; discard. Cut mushrooms into slices with paring knife. Set aside.



2. Rinse bell peppers under cold running water. To seed pepper, stand on end on cutting board. Cut off sides in 3 to 4 lengthwise slices with utility knife. (Cut close to, but not through, stem.) Discard stem and seeds. Scrape out any remaining seeds. Rinse inside of pepper under cold running water, then cut into 1/4-inch pieces. Set aside.



3. Remove papery outer skin from shallots. Cut off root end. Chop with chef's knife. Set aside.



4. Cook pasta according to package directions. Drain in colander.



5. Heat oil in large skillet over medium-high heat. Cook and stir mushrooms, bell peppers, shallots, onions, garlic, chopped basil, oregano and crushed red pepper in hot oil until lightly browned.



6. Add tomatoes with juice; bring to a boil. Reduce heat to low; simmer, uncovered, 20 minutes. Season to taste with salt and black pepper.



7. Place fusilli on plates. Spoon sauce over fusilli. Garnish, if desired.