Spicy Fettuccine With Sauteed Mushrooms And Wilted Spinach

Rinse spinach leaves and set aside in colander to drain.

In a large skillet, melt butter over medium heat. Add shallots, mushrooms, paprika, wine, salt and pepper. Stir to coat and simmer, uncovered, until liquid has reduced and mushrooms begin to brown, about 10 to 12 minutes.

Meanwhile, begin to cook the pasta. Transfer the mushroom mixture from the skillet to an ovenproof bowl and keep warm, uncovered, in a 300 degrees F oven.

In the same skillet over medium heat, add olive oil and garlic, saute until softened, about 2 minutes. Add all the spinach. (Some water still should be clinging to the leaves, but not an excessive amount.)

Using tongs, turn the spinach to coat with the oil and garlic. Continue tossing until the spinach wilts, but retains its bright green color, about 2 to 3 minutes.

Drain the pasta and place in a serving bowl. Lift spinach from the skillet, shaking off any excess juice, and place over the pasta. If necessary, reduce the juices in the pan by cooking 1 minute longer, then scrape remaining spinach and garlic bits into the serving bowl.

Top spinach with reserved warm mushroom mixture, then with roasted red bell peppers (reheat the peppers if necessary). Sprinkle the cheese over top, then garnish with fresh basil and pepper flakes.