Tuna and Wild Mushroom Pasta

I felt like cooking but not going to the store, so this is a very improvisational recipe.

whole wheat fusilli pasta
1 can tuna
2 anchovy filets, chopped
mixed wild mushrooms, cleaned and thickly sliced-- my mix had porcinis which made things simply delicious. It's worth springing for some good fresh mushrooms.
1 onion, thinly sliced
red pepper flakes (I used about 2T, but you can use less if you don't like spicy)
5 fresh sage leaves
1/4c heavy cream
about 1/2c dry Madiera wine
1/2c grated parmesan

Put salted water to boil for the pasta.

Heat olive oil in a 12" skillet. Saute onions, anchovies, and red pepper flakes about 1 minute; add mushrooms, salt, and pepper, and cooked until browned. Deglaze with Madiera wine and cook until wine evaporates. Flake tuna into mushrooms.

This would be a good time to cook the pasta.

When the pasta is almost ready, add it to the mushrooms and tuna with a little pasta water. Stir in cream and chopped sage. Cook until pasta is done and sauce is thick, about 1 more minute. Stir in parmesan. Serve with more parmesan on the side.