I used this as a cold antipasto for my dinner party, but you can use this as a hot sauce on pasta. This recipe is taken from “The Italian Way – Cooking with the Deluca’s”.
1 28-ounce can plum tomatoes, plus the juice
3 tablespoons extra virgin olive oil
2 garlic cloves, coarsely chopped
2 pounds assorted mushrooms, such as champignons, chanterelles, shiitakes, and oyster mushrooms
1/4 red bell pepper, chopped
1/4 teaspoon red chili pepper flakes
Salt to taste
1 tablespoon Italian flat-leaf parsley, finely chopped
4-5 fresh basil leaves, torn into pieces
1/4 teaspoon oregano
1/2 cup pepato Sicillian (peppercorn) cheese, grated
1. Seed and chop the tomatoes and set aside. In a skillet, heat the oil over medium-high heat and add the garlic. Sauté for 5-10 seconds, turn up the heat to high, and add the mushrooms, bell peppers, chili flakes, and salt. Cook for 3-4 minutes and add the parsley, basil, oregano, tomatoes, and their juice. Turn the heat down to medium and cook uncovered for 15-20 minutes or until the sauce thickens. Serve hot or cold as an antipasto with slices of Tuscan bread or as a sauce on pasta. Sprinkle with spicy peppercorn cheese before serving.