Instructions: Bring 2 1/2 quarts of unsalted water to a boil in a 4 1/2-quart Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta and cook until tender, 9 to 11 minutes.

Meanwhile, pour the olive oil into a 12inch, nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Raise the heat to medium-high and cook until the onion begins to soften, about 2 minutes. Add the mushrooms and garlic and continue to cook, stirring frequently, until the mushrooms release their liquid, about 4 minutes.

Reduce the heat to low, add the vinegar and thyme and simmer 4 minutes.

Meanwhile, core the tomatoes and coarsely chop them, and place them a 3-quart or larger serving bowl. If using the parsley, coarsely chop it and add it to the bowl. Set aside.

When the vegetables have simmered, pour the sauce into the serving bowl. Drain the pasta, add it to the bowl along with the Parmesan cheese, and stir to coat the pasta with sauce. Season with salt and pepper to taste. Serve at once, passing extra Parmesan cheese at the table, if desired. Serve.

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