In a large pot, saute the garlic onion and shallot until translucent.

Add the crushed red pepper flakes and the sliced mushrooms and continue sauteing until browned (add a little water or vegetable broth to avoid sticking)

Now, add the strained tomatoes and chopped tomatoes.

Bring to a boil; then reduce heat to simmer

Add wine, and stir.

Allow simmering, while the noodles cook.

Cook penne following the package instructions.

Drain the noodles and return to the pan the noodles were cooked in.

Then, add the Arrabbiata sauce to the noodles.

Stir to combine.

Serve in individual bowls and garnish with chopped basil.