Fettuccine alla Romana

Contributed by Catsrecipes Y-Group
 * Source: My old recipes
 * Serves 4

Ingredients

 * ¼ cup + 1 tsp butter
 * 1 medium onion, chopped
 * 1 garlic clove, chopped
 * 14 oz can Italian tomatoes
 * 4 oz mushrooms, wiped clean and sliced
 * 1½ tsp salt
 * ¼ tsp pepper
 * ¼ cup dry red wine
 * 1 tsp sugar
 * 5 cups water
 * 1 lb fettuccine
 * 2 tbsp grated Parmesan cheese

Directions

 * 1) In large deep skillet, melt 2 oz of butter over medium heat.
 * 2) When foam subsides, add onion and garlic to pan and fry, stirring occasionally 5 to 7 minutes or until onion is soft and translucent but not brown.
 * 3) Add tomatoes with the can juice, mushrooms, ½ tsp salt, the pepper, wine and sugar.
 * 4) Stir well and bring liquid to boil.
 * 5) Cover pan, reduce heat to low and simmer gently for 20 minutes.
 * 6) Meanwhile, prepare fettuccine in large pan.
 * 7) Bring water to boil over high heat.
 * 8) Add remaining salt and fettuccine.
 * 9) Reduce heat to medium, boil for to 7 minutes or until fettuccine is al dente or just until tender.
 * 10) Remove pan from heat and drain fettuccine in colander.
 * 11) Transfer to warmed platter and stir in remaining butter.
 * 12) Pour over the sauce and sprinkle with Parmesan cheese.
 * 13) Serve at once.