INGREDIENTS

1. 6ouncesspaghettini, cooked al dente,drained and kept warm
2. 2ouncesolive oil
3. 1ounce mincedcarrots
4. 1ounce mincedyellow onions
5. 4ounces mincedmushrooms
6. 1/2teaspoonkosher saltor sea salt
7. 1/4teaspoonfresh ground black pepper
8. 1tablespoon mincedgarlic
9. 1tablespoon mincedfresh thyme
10. 2ouncesmadeira wine
11. 10ouncesmarinara sauce
12. 1ouncebutter
13. 1ounceparmesan cheese, freshly grated
14. 2teaspoons choppedfresh parsley

DIRECTIONS

1. In a saute pan over medium-high heat bring olive oil to a light sizzle.
2. Add the minced carrots and onions.
3. Cook for 2 to 3 minutes stirring constantly.
4. Add the minced mushrooms-stir well.
5. Season with the salt and pepper.
6. Cook until vegetables are tender-about 2 minutes.
7. Add the garlic and thyme, toss well.
8. Pour Maderia wine down sides of pan.
9. Add the Marinara Sauce, stir well.
10. Cook until sauce is heated through.
11. Add the butter-stir quickly to incorporate.
12. Add cooked pasta to pan-do not toss.
13. Sprinkle with 1/2 the parmesan cheese.
14. Toss or stir well.
15. Place on a serving platter-sprinkle with remaining cheese, aprinkly parsley evenly over pasta.
16. Serve Immediately.