1?2 red chilli, deseeded and finely chopped, (or use drieds chilli flakes)
If you want to use a slow cooker...
Leave the Italian flavours to infuse for hours by adapting this recipe. Simply place all the ingredients except the parsley and pasta in the slow cooker. Cover and cook on Low for 6-7 hours. Just before you're ready to eat, cook your spaghetti, drain, mix with the mushroom mix and scatter with parsley to serve.
Heat 1 tbsp oil in a pan, add the mushrooms,
then fry over a high heat for 3 mins until
golden and softened. Add the garlic, fry for
1 min more, then tip into a bowl with the
parsley. Add the onion and celery to the pan
with the rest of the oil, then fry for 5 mins
until lightly coloured.
Stir in the tomatoes, chilli and a little salt,
then bring to the boil. Reduce the heat and
simmer, uncovered, for 10 mins until
thickened. Meanwhile, boil the spaghetti,
then drain. Toss with the sauce, top with
the garlicky mushrooms, then serve.