J & J's succulent mushroom fusilli

Have on hand the following ingredients to make this mouthwatering, exotic pasta:

1 small onion, finely chopped (do it ahead of time to oxidize the onions'  healthy properties)
1 clove of garlic, crushed in a garlic press
olive oil
1 cup of Italian strained tomatoes (looks like a pasta sauce and comes from Italy)
2 large portobelli mushrooms, chopped into large pieces (see images below)
one small chile, finely chopped
1/2 cup or red port or dry red wine
1 cup of 15% organic cream
250 g/ 1-2 cups of organic fusilli pasta
Parmesan reggiano cheese, to be shredded just before serving
fresh basil leaves

Step 1: In a small frying pan, heat 1 tablespoon of oil and fry the chopped onions until soft.

 Next in another large deep frying pan (see image above and below) place mushrooms and add the cream and the garlic. Heat gently and raise heat a bit to medium, and place lid on them to steam cook mushrooms so they are spongey and have absorbed some of the cream and garlic.

Step 2: In the small frying pan,  now that the onions are soft, add in some thin slices (cut very finely with scissors) of chipotle chile or  another preferred chile. Let the flavours combine, stirring and then remove from heat and set aside.












Step 3: In the pan with the mushrooms, add the wine and bring to a quick boil, stirring constantly for a few minutes.

Step 4: In another pot, boil water and start to cook fusilli. It should take about 8-10 minutes, so try to time it perfectly so the fusilli is done when sauce is done. In your pan with the mushrooms,wine and cream, now add the tomato puree and the cooked onions that you put aside. Stir well and heat over medium.

Step 5: Stir well to combine all ingredients, but keep heat at medium only so the mushrooms stay spongy. Add some salt and pepper to season and some other dried herbs like oregano or basil if you like.
The sauce should look like below.

When it is amply heated, toss with the cooked and drained fusili with the mushroom tomato cream sauce and serve immediately topped with freshly grated parmesan reggiano cheese and chopped fresh, basil leaves (as in the top picture).

Enjoy this delicacy with a nice green salad. Pictured above is a spinach salad topped with a balsamic and olive oil vinaigrette and tiny pieces of gruyere swiss cheese.  It's a stellar combo!