Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         onion -- coarsely chopped
   2      cloves        garlic -- minced
     1/2  pound         portobello or button mushrooms -- sliced 1/4 inch
     1/2  pound         cultivated mushrooms -- sliced 1/2 inch
   2      cups          cherry tomatoes or 4 to 6 tomatoes -- diced
     1/2  cup           fennel bulb -- sliced
   1      teaspoon      dried oregano
   2      tablespoons   chopped fresh basil
     1/4  teaspoon      fennel seed
   1      can           low-sodium whole tomatoes -- (16 ounce) chopped,
                        juice reserved
     1/4  teaspoon      crushed red pepper
                        salt -- optional
     1/4  teaspoon      freshly ground black pepper
                        olive oil spray
   1      tablespoon    cornstarch -- optional
  16      ounces        fusilli pasta

Preparation:

In a large nonstick skillet over medium heat, heat 3 tablespoons water, the onion, garlic, mushrooms, cherry tomatoes, fennel, oregano, basil, and fennel seed. Cover and cook, adding more water if the mixture becomes dry, for about 10 minutes, and stir occasionally to break up the cherry tomatoes. Stir in the canned tomatoes, crushed red pepper, and salt, if using, and pepper and spray lightly with olive oil. Cover and cook, stirring occasionally, for 5 to 7 minutes. If the sauce is too thin, mix 1 tablespoon cornstarch with the reserved tomato juice. Increase the heat to high, and add the cornstarch mixture, stirring until thickened. Meanwhile, in a large pot of boiling water, cook the pasta; drain and remove to a warm serving bowl. Spoon the sauce over the pasta and serve immediately.