Silly Drunken Pasta

Kosher salt
1 T. olive oil
3 T. butter
1 t. Italian seasoning
¼ t. red pepper flakes, or to taste
3 T. minced garlic
1 (750 ml.) bottle red wine, like Chianti
Fresh ground black pepper
1 lb. your favorite pasta
1 lb. portobello mushrooms, sliced
1 T. balsamic vinegar
½ c. grated Parmesan cheese
Fresh basil leaves, torn for garnish

1. Bring large pot of salted water to boil.
2. Heat olive oil and 1 T. butter in large skillet.
3. Add Italian seasoning, red pepper flakes and garlic and cook for 3 minutes.
4. Turn heat off.
5. Add red wine, turn on the heat and bring to a boil. Season with salt and pepper.
6. Meanwhile, add pasta to boing water and cook 3 minutes.
7. Drain pasta, reserving some of water and add pasta to skillet with simmering wine.
8. Stir together with tongs and cook 5 minutes.
9. Melt 1 T. butter in another saute pan.
10. Add sliced mushrooms, season with salt and pepper and fry until cooked on both sides.
11. Drizzle over the balsamic vinegar and toss.
12. Add final T. of butter to pasta and stir through. You can add some reserved pasta water if needed to loosen the sauce.
13. Add saute mushrooms and stir through.
14. Garnish with grated Parmesan cheese and torn basil leaves.