16-ounce/450g package spaghetti
1/4 cup sherry
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 cup finely sliced fresh or canned mushrooms
1/2 cup chopped red or green pepper
14-ounce/400g can chopped tomatoes
3 tablespoons tomato paste
1 vegetable bouillon cube
1 tablespoon Worcestershire sauce
1. Cook spaghetti in boiling salted water until tender.
2. Drain. Keep warm in a hot serving dish. 3. Saute onion and garlic in sherry in a deep saucepan; add more sherry if necessary.
4. Add sliced mushrooms and chopped pepper and saute for a minute or two.
5. Add tomatoes, tomato concentrate and vegetable bouillon cube.
6. Simmer gently for 15-20 minutes; if sauce is too dry add 1/4 cup water or red wine.
7. Just before serving stir in Worcestershire sauce.
4 to 5