Spaghetti with mussels

Ingredients
1 tablespoon of extra virgin olive oil
1 onion, chopped
2 cloves of garlic, chopped
1 small red chili pepper, without seeds and chopped
150 g mushrooms, chopped
1 can of tomatoes, approximately 400g
1 tablespoon of fresh basil, chopped
1 tablespoon of fresh parsley, chopped
1 teaspoon of sugar
340g Spaghetti Riso Scotti
48 shelled mussels, approximately 900g total, washed
4 tablespoons of red wine

Instructions
Heat the oil in a medium pan, at medium heat. Add the onion, garlic and chili pepper and cook for 5 minutes, stirring occasionally. Add the mushrooms and continue for another 2 minutes.
Add the tomatoes (and juice) and split them with a wooden spoon. Sprinkle some basil, parsley and sugar; stir. Cover the pan, lower the heat and cook for 10 minutes.
Meanwhile, boil the spaghetti in lots of salted water, for 8 minutes, until they are almost cooked. Drain the pasta.
Put the empty pot on heat again and add the mussels and wine. Put the pasta back into the pot. Cover it and cook for 3 minutes, stirring occasionally. The pasta must be al dente and the shells of the mussels opened. Throw away the mussels that do not open.
Pour the tomato sauce into the pan and stir for 1-2 minutes, until they start to boil slowly. Season everything with salt and pepper. Divide the pasta mixture and mussels into individual plates and serve sprinkled with the tomato sauce.

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