Spaghetti with tomato, basil, and mushroom sauce

I love to cook itallian food for my wife. Itallian cooking to me is very calming and very romantic and it always puts me in a great mood. I put on some nice music and open a bottle of wine and then start cooking... I think this is my first Ittalian recipe for my blog.. hope you try it out and like it!

Ingredients:

4 tablespoons olive oil
1 large shallot, minced (about 1/4 cup), plus 1 shallot,
sliced
3 garlic cloves, minced
10 ounces baby portobello mushrooms, chopped into 4
parts each
3/4 cup chopped onion
1 28-ounce can diced tomatoes in juice
1/2 cup dry white wine
1/2 cup chopped fresh basil
1 pack of
Spaghetti
3/4 cup vegetable stock or canned vegetable
broth
1/4 cup grated Parmesan cheese
1/4 cup drained oil-packed sun-dried tomatoes, thinly
sliced
Additional grated Parmesan cheese

Method:

Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add minced shallot and 1 minced garlic clove and sauté until tender, about 5 minutes. Increase heat to high, add all mushrooms, and sauté until tender, about 5 minutes. Transfer mushroom mixture to bowl.

Heat remaining 2 tablespoons olive oil in same skillet over medium heat. Add onion, sliced shallot, and remaining 2 garlic cloves; sauté until tender, about 5 minutes. Add diced tomatoes with juices and white wine and simmer 10 minutes. Stir in mushroom mixture and 1/4 cup fresh basil. Remove from heat. Season sauce to taste with salt and pepper; cover to keep warm. (Mushroom sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm mushroom sauce before continuing.)

Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add mushroom sauce to pasta and toss to coat. Add vegetable stock and 1/4 cup Parmesan cheese, tossing to coat. Transfer to bowl; sprinkle sun-dried tomatoes and remaining 1/4 cup basil over. Serve, passing additional Parmesan cheese separately.