This came out terrific. DH loved it as did I. The combination of flavors is amazing. The actual recipe that I adapted it from said you can add a chopped & mashed jalapeno at serving time if you wish. I didn't but I served it with extra hot sauce and hot pepper flakes. * Exported from MasterCook * Fusilli with Mushroom, Tomato & Spinach Sauce Recipe By : RisaG Serving Size : 4 Preparation Time :0:00 Categories : Greens Mushrooms Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sun-dried tomatoes -- shredded* boiling water balsamic vinegar Pasta: 1 lb dried fusilli pasta Sauce: 2 tbsp extra-virgin olive oil 3 cups mixed mushrooms -- diced salt and pepper 3 cloves garlic -- minced 3 tbsp fresh parsley leaves -- chopped 2 cups tomato sauce -- your favorite** 1/2 cup Parmesan cheese -- divided 2 cups spinach leaves -- thick julienne 2 tbsp pine nuts -- toasted dash Tabasco Pepper & Garlic Sauce -- to taste For sun-dried tomatoes: Place tomatoes in a large bowl. Drizzle with a bit of the balsamic vinegar and pour the boiling water over them. Cover and let sit for 20-30 minutes until soft. Drain well. Squeeze out excess water. Discard marinade. For pasta: Put a big pot of water up to a boil. When boiling, add salt (2 tbsp is usually good) and the fusilli. Cook according to package directions (14-16 minutes). When cooked, drain well. Reserve a bit of the cooking water. For sauce: While pasta is cooking, heat the oil over medium-high heat until hot. Add the mushrooms. Do not move them for 1 minute so you sear their flavor in. Saute mushrooms until brown all over, about 5 minutes. Season with salt and pepper. Add garlic and saute briefly. Add parsley and shredded sun-dried tomatoes. Cook quickly, removing the pan from the heat to prevent burning. Add tomato sauce and simmer. As soon as the pasta is done, add the pasta to the sauce mixture and toss well. Add 1/4 cup cheese and reserved pasta cooking water. Add half the spinach and toss until it is barely wilted. Put the pasta in the serving bowl. Scatter the remaining spinach leaves over the pasta. Sprinkle with the nuts and the remaining cheese. Serve immediately. Pass additional cheese at the table. Also serve with additional red pepper flakes or hot sauce. - - - - - - - - - - - - - - - - - - NOTES : Risa's notes: * Hydrate the tomatoes by soaking in boiling water for 20 minutes or so. Then shred them. ** If using jarred or canned tomato sauce, put the sauce in a pot and heat to a simmer. Add a pinch of marjoram or oregano, 1 clove of garlic, minced and a pinch of crushed red pepper flakes. Simmer for 15 minutes. Remove from heat. RisaG