As you wait for the water to boil, prepare the sauce. Heat the extra virgin olive oil in a wide pot over medium heat. Add the diced onion and the sliced mushroom and cook, stirring often, for 8-10 minutes or until the mushroom begins to turn golden brown.
Add the cherry tomatoes and cook for 3-4 minutes, turning often.
Add the garlic and cook for 45 seconds or until fragrant. Season with thyme, salt, pepper, and crushed red pepper.
Pour in the chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes. *Note: If you would like the dish to be more brothy, add more chicken stock to your preference.