Firstly make the tomato sauce

Finely chop the garlic and add to a saucepan with the chilli flakes and olive oil.

Fry on a medium heat for 2 minutes so that the garlic colours.

Add the tinned tomatoes along with half a tin of water, the tomato puree and salt and pepper.

Simmer on a medium heat for about half an hour, stirring occasionally until the sauce thickens.

Next, soak the porcini in warm water for 10 mins, then drain and finely chop.

Roughly slice the mushrooms and add to a frying pan with the porcini and 1 tbsp of olive oil.

Cook on a medium heat for 10 minutes.

Finely chop the onion and add to the pan and season generously.

Cook for a further 10 minutes stirring frequently.

Roughly chop the parsley and add to the mushrooms along with the pine nuts.

Mix together and remove from the heat.

Cook your pasta according to the packet instructions and drain well.

Mix your cooked pasta with the tomato sauce, serve and spoon the mushroom ragu on top.