Red Wine Mushroom Sauce Noodles

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This is an uncomplicated pasta  preparation that yields a lot of flavor from a humble array of ingredients. Less is more.

8 ounces mushrooms, your choice, sliced
6 celery stalks, chopped small
1 cup spinach
1 poblano pepper, diced
1 jalapeno, minced
1 habernero, minced
3 clove garlic, sliced thinly

Cooked noodles, 1 cup water reserved

1/2 cup red wine
2 tbls; 1 tbl olive oil
2 tbls hot sauce

1 tsp oregano
1 tsp thyme
3 tsps salt
2 tsp black pepper

In a large saute pan cook noodles in water with  2 tsp salt. Set noodle asides. Keep 1 cup cooking water in the pan. Add mushrooms, celery, wine and 2 tbls olive oil. Braise over medium heat for 15 minutes.

Add spinach, garlic, poblano, jalapeno, habernero, hot sauce and spices, including the remaining 1 tsp salt. Simmer for 5 more minutes.

Add noodles back to pan and remaining 1 tbl olive oil.  Stir thoroughly to combine everything. Continue simmering over medium heat until noodles have absorbed most of the liquid, are glistening  and only a small amount of liquid remains in the bottom of the pan. Top with your favorite beans.

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