start to boil a pot of water, use 1/2 to 3/4 a box of RF (my recomendation) pasta, add some garlic powder, some cian pepper, and about three tablespoons of red wine vinigar (estemateing, I always just shake till all the pasta is covered)
one bell pepper, 1/8 to 1/4 pound of hard salami, one to three garlic cloves, 2-3 oz of kasseri cheese, half a small can of choped olives (2-3 oz), all in a food procesor, grind to a good pulp
one hand full of spinage (guess about 3-4 oz, enough that when wadded up is about the size of a fist) chop well (1/8 in strips then go diagnaly),
do the same to three or four (or more if you can aford it) large (>2in) ****aki mushrooms
when pasta is done cooking strain into another pot (or if posable just leave in strainer) then through the minced spinage and mushrooms into it the pot you were boiling the pasta in (now empty), turn to high, add enough red wine vinigar that everything is good an wet with it stir to avoid burning, when all (or most) vinigar has boiled off add the mush of peppers and salami into it, stirr well, lower temp to about med-med/hi, let simmer for a few minutes, stir, untill all juces are gone, then add a bit (1-2 cups, half a bottle) of some comercal pasta sauce (ragu, classico, ect),
stir and cook untill well mixed, add the pasta, add some parmesan/romano cheese, an a bit more garlic powder/cian pepper, then mix and stirr for about a minute or two,
done
goes well with whole milk and brisk ice tea