Dischi Volanti with Shitakei and Fresh Basil in Basic Italian Tomato Sauce

I know what you guys are thinking out there, what a long name for this beauty huh? As of now, my brain's kinda dead from last's night long hours of journal reading therefore, naming the dish right now isn't the best time. Despite the partial brain dead i'm experiencing right now, i'm pretty focus especially when i have something cooking on the stove! All this while i've been a linguine person. and as of late, i find myself liking short pasta more, perhaps its easier to work with and i don't need a big pot to boil my pasta! Also i love experimenting with different shapes of pasta. This is my first time cooking with dischi volanti and it seems like i've already put it in my list of favourite pasta.

INGREDIENTS
* 411g diced tomatoes
* 2 cloves garlic. minced
* 2 medium red onions, chopped
* 8 fresh shitakei mushrooms
* Handful of chopped fresh basil
* Salt and black pepper to taste
* Some brown sugar
* Dischi volanti for two.

Method:
1) You can work on the sauce and the pasta simultaneously if you've more than a stove to work on, otherwise you can prepare the sauce then proceed with the pasta.
2) Cook the pasta according to the package direction or about 10-12minutes. Add some salt and a drop or two of olive oil.
3) Heat your pan with some olive oil and add minced garlic and when it turns golden, add your sliced shitakei mushrooms and season with salt and pepper.
4) Next, add your chopped onions and stir further until it turns translucent.
5) Introduce your diced tomatoes into the pan and stir further and let it simmer.
6) You can season with salt and pepper after you've added the diced tomatoes or you can do it when your sauce is almost done.
7) Sugar is optional. Do add in if you want to cut down the sourish tomato taste.
8) Add in your chopped basil and stir.
9) Add in water or vegetable broth if it starts to dry.
10) Again season with salt and pepper if you didn't when you added your diced tomatoes.
11) Taste from time to time and add what is necessary , salt/pepper/sugar.
12) Remove your pasta from the boiling water when its done and add it to your pan of sauce and stir to combine thoroughly and serve.
13) You can garnish with some torn fresh basil and coarse black pepper or some finely chopped basil with grated parmesan cheese.

Note:
Add in more ground black pepper if you like a spicy after taste in your mouth. I surely did for my pasta sauce.

The red onions used in this recipe is to add sweetnees to the sauce. You can also use yellow onions but do sure to replace the water with vegetable broth for more flavour.

You can also add the chopped basil shortly after you've added your diced tomatoes. Do break up your diced tomatoes with your spatula while cooking.