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Cook spaghetti pasta until al dente in salted water according to package instructions. Drain the pasta, reserving about a cup of pasta water, and set it aside.
Melt butter in a large, deep skillet or Dutch oven over medium-high heat. Add mushrooms, onion, and bell pepper and cook until the vegetables have softened, about 5-7 minutes. Add the garlic and cook for another minute.
Season the veggies with salt, pepper, garlic powder, onion powder, Italian seasoning, paprika, cayenne, and crushed red pepper. Add Worcestershire sauce and give everything a good stir with a wooden spoon to combine all of the ingredients.
Add half and half to the mushroom mixture and stir to combine. Reduce heat to medium and simmer the sauce until it thickens slightly, about 5-7 minutes.
Add cooked spaghetti to the pan with the sauce and add about 1/4 cup of the reserved pasta water. Toss everything with silicone tongs to combine, ensuring all of the spaghetti noodles get coated with the sauce.
Simmer pasta while continuing to toss with tongs, until the sauce thickens a bit more, about 2-3 minutes. If the pasta seems a little dry, add more pasta water until a creamy consistency is reached. I ended up adding about 1/2 cup.
Add in grated and shredded parmesan, season with more salt and pepper to taste, and give the pasta one final toss. Serve pasta immediately, topping each serving with more grated parmesan. Enjoy!