Vienna spaghetti recipe



– 1 lb. of spaghetti
– 2 tablespoons of olive oil
– 1 cup of sliced mushrooms
– 1/2 cup of chopped onion
– 1/2 cup of chopped bell pepper
– 2 cloves of minced garlic
– 1/2 teaspoon of dried oregano
– Salt and pepper to taste
– 1 (15-ounce) can of diced tomatoes
– 1/2 cup of white wine
– 2 tablespoons of chopped parsley
– 1/2 cup of grated Parmesan cheese


1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain.

2. In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, bell pepper, garlic, oregano, and salt and pepper. Cook until the vegetables are softened, about 5 minutes.

3. Add the tomatoes and wine and bring to a simmer. Simmer for 5 minutes.

4. Add the cooked spaghetti to the skillet and mix until the spaghetti is coated with the sauce.

5. Sprinkle with the parsley and Parmesan cheese. Serve hot.