- Put the dried mushrooms in a heatproof bowl, pour over the boiling water to cover and set aside to soak for 15 minutes.
- Meanwhile, heat the oil in a large flameproof casserole. Add the onions and garlic and cook, stirring, for 5–7 minutes, until the onions are soft and just starting to brown.
- Drain the soaked mushrooms in a sieve set over a jug to catch the soaking liquid. Line the sieve with kitchen paper and strain the liquid to remove any grit. Add the liquid to the onions, along with the red wine and sage. Bring to the boil, then reduce the heat. Add the fresh and soaked mushrooms and stir for 3–4 minutes until the mushrooms start to give off their juice.
- Stir in the tomatoes, the sugar and seasoning to taste. Cover and simmer for 12–15 minutes until the sauce thickens and the tomatoes start breaking down. Meanwhile, preheat the oven to 190°C/gas 5.
- While the sauce is simmering, add the pasta to a large pan of boiling water and cook for just 5 minutes until the pasta is just beginning to become tender (do not cook until tender).
- Drain the pasta well, then stir it into the sauce along with the artichokes. Taste and adjust the seasoning, if necessary. Place the casserole in the oven, uncovered, and bake for 20 minutes until the pasta is al dente. Serve straight from the dish.
Boost the fibre content by using wholewheat pasta shells. * If liked, sprinkle the baked pasta with freshly grated Parmesan cheese.
The pasta and artichokes can be tossed in the sauce up to a day in advance and then left, covered, in the fridge overnight. Leave the ingredients to return to room temperature before sprinkling with cheese, if using, and putting in the oven. * It's worth making double quantities of the mushroom and artichoke sauce as it can be chilled for up to 3 days before re-heating and spooning over freshly boiled spaghetti.