Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the onion and mushrooms and cook, stirring occasionally, for 8 to 10 minutes until the onions soften and the mushrooms begin to brown. Season with salt and pepper.

Add the sun-dried tomatoes and 1 tablespoon oil from the jar and toss to combine. Add the cherry tomatoes and fresh thyme leaves. Cook for 4 to 5 minutes until the skins on the cherry tomatoes begin to split. Add a big pinch of salt and crushed red pepper to taste.

Add the flour and toss to coat. Cook for 1 minute. Add the red wine and stir until a thick paste forms. Add the water or vegetable stock and bring to a boil. Stir until completely smooth. Taste and add salt and pepper.

Reduce the heat to low and simmer, uncovered, for 20 to 30 minutes. Mash the cherry tomatoes periodically as they simmer. The sauce will reduce by half.

Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions. Reserve ½ cup of the pasta cooking water. Drain and set aside.

Add half the pasta cooking water to the sauce and turn the heat to medium. Once it bubbles, add the cooked pasta and turn the heat to low. Toss to coat the pasta in the sauce adding the rest of the pasta cooking water if needed. Taste and season. Turn off the heat.

Transfer the pasta to a large serving bowl. Serve with more fresh thyme leaves on top. Enjoy!