1/2 – 3/4 pound pasta, cooked to almost al dente and drained
Olive oil
1 Tablespoon garlic, minced
1/2 cup portobello mushrooms (black gills scraped out, mushroom diced)
3/4 cup roasted red peppers (plus some liquid)
2 Tablespoons butter
1 teaspoon anchovy paste
1/2 cup beer
1 15-ounce can diced tomatoes (with liquid)
1 can artichoke hearts
1/4 cup fresh, flat-leaf parsley, chopped
1/4 cup fresh basil, chopped (optional)
1/4 cup red wine (optional)
Salt and pepper to taste
Romano or parmesan cheese, grated
Heat olive oil in a large skillet. Add garlic and heat 2 to 3 minutes. Add rest of ingredients and let simmer for at least 45 minutes.
Combine mostly cooked pasta with sauce and let simmer another five or ten minutes.
Top with grated cheese.