Mushroom, Garlic and Chilli pasta sauce

Had this tonight - very very flavoursome!!  Serves two.
Start by chopping a medium onion very finely, and then fry very gently in a little olive oil in a covered saucepan. After 6 mins, add a chopped/crushed garlic clove, cover again and continue to fry gently for another 3 mins. Meanwhile very finely chop  and dice 4 chestnut mushrooms, and add to the saucepan. Finely slice a small green chilli and add to the pan, along with a good pinch of salt and a good turn of freshly ground black pepper. After a further 3 mins, slice and chop 4 medium tomatoes and add to the pan.

In a small frying pan warm an ounce of butter and two good glugs of olive oil - slice a dozen chestnut mushrooms and gently fry, after 5 mins add a chopped garlic clove and a pinch of salt and ground black pepper..

Separately bring a large pan of salted water to the boil and when boiling add 5 ounces of penne rigatoni dried pasta. Boil according to the instructions ( usually 7 - 10 mins according to supplier).

After the sliced mushrooms in the frying pan have cooked, use a slotted spoon to add them to the saucepan of sauce, and then pour into the saucepan half of their cooking liquor ( ie the garlicky butter and oil)

When the pasta has cooked, drain and keep warm in the sieve/colander. Finely chop a good handful each of parsley and basil, add to the sauce saucepan, stir in, add the pasta - stir well and serve in a couple of bowls topped with some freshly grated parmesan cheese ( parmegiano reggiano for pref\)

very flavoursome and quite a hint of garlic||!!