Fusilli Pizzaiolo

8oz. mushrooms, sliced
1 large red pepper, diced
1 large green pepper, diced
1 large yellow pepper, diced
10 green onions, chopped
1 large onions, chopped
8 garlics, coarsely chopped
3 large shallots, chopped
½ cup chopped fresh basil or 2 tsp. dried basil
2 tbsp. chopped fresh oregano or 1 tsp. dried oregano
¼ cup olive oil
4 cups canned tomatoes, chopped
Salt to taste
1 16oz. pkg. uncooked fusilli or spaghetti, hot cooked and drained
2 tbsp. chopped parsley

Cook and stir mushrooms, peppers, onions, garlic, shallots, and herbs in hot
oil in large skillet until lightly browned. Add tomatoes with juice; bring
to a boil. Reduce heat to low; simmer 20 minutes. Season to taste with
salt. Place fusilli on plates. Spoon sauce over fusilli. Garnish with parsley.

Makes 6 to 8 servings