Saute some sliced mushrooms (I used baby portobellos) in butter and olive oil, add three cloves of chopped garlic and the zest of one lemon. When it's looking good, add some fresh thyme, red pepper flakes, Worcestershire, and lemon juice, then 8-10 canned San Marzano tomatoes without the extra juice. Break up the tomatoes and simmer for ten minutes or so before adding salt and tossing with penne.
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