📖 Instructions

1. Get started by gathering your ingredients. This makes the whole cooking process much smoother, trust me!
2. Bring a large pot of salted water to a boil. We're going to cook the pasta first and want plenty of room for it to move around.
3. Add your favorite gluten-free pasta to the boiling water. Cook according to the package directions, but check it a minute or two early. Gluten-free pasta can get mushy if overcooked. Aim for al dente!
4. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. You want the pan hot enough to sizzle but not so hot that it burns the garlic.
5. Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to brown it! Burnt garlic can ruin the whole dish.
6. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until they’re softened and browned. I like to add a splash of white wine at this point (optional, but highly recommended!) and let it reduce for a minute to deglaze the pan and add extra flavor.
7. Pour in the crushed tomatoes, vegetable broth, and tomato paste. Stir to combine everything. Bring the sauce to a simmer.
8. Stir in the dried oregano, basil, salt, and pepper. Adjust the seasonings to your liking. Taste, taste, taste!
9. Reduce the heat to low and let the sauce simmer for at least 15 minutes, or longer if you have time. The longer it simmers, the more the flavors will meld together.
10. Stir in the fresh parsley and basil. These fresh herbs brighten up the dish so much!
11. Drain the cooked pasta and add it to the skillet with the sauce. Toss to coat evenly.
12. Stir in the grated Parmesan cheese (if using). It adds a lovely creaminess and richness to the sauce.
13. Serve immediately, garnished with extra Parmesan cheese and fresh basil. Maybe add a side of garlic bread? Why not!