3 1/2 cups uncooked elbow macaroni
1 large onion, chopped
1 stalk celery, chopped
1/2 cup sliced mushrooms
1 clove garlic, minced
4-6 tablespoons sherry
2 tablespoons chopped parsley
3 tablespoons tomato paste
1/4 teaspoon cayenne pepper
1 tablespoon dried oregano
1 vegetable bouillon cube
16-ounce/450g can chopped tomatoes
1/4 cup water
1. Cook macaroni in boiling salted water until tender but firm.
2. Drain and keep warm.
3. Saute onion and garlic in sherry until soft. Add the celeryand mushroom and cook for a few more minutes.
4. Add the parsley, tomato concentrate, cayenne pepper, oregano and vegetable bouillon cube.
5. Stir in the tomatoes and a little water; simmer for 20 minutes or until liquid is reduced.
6. Stir in the macaroni and mix well.
7. When hot pile into a serving dish.