1 box pasta (cooked in salted water until al dente)
1 cup pasta water
1/2 cup marinated grilled marinated peppers (see recipes for Blackened Peppers)
1 small onion
1 cup mushrooms brown, shiitake, or baby portabellas (washed, pat dried, thinly sliced)
1 tablespoon unsalted butter
Olive oil
Sea salt and black pepper
Romano or Parmesan cheese (grated)

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Sauté the onions and mushrooms with olive oil until softened, add the marinated peppers, butter, and deglaze the pan with the pasta water. Simmer for a few minutes until the sauce begins to thicken. Add the pasta and toss, continuing to reduce the sauce until it coats the pasta. Taste and adjust the seasoning with sea salt and pepper. If you're using anchovies, you won't need any salt.