In large skillet over medium high heat cook the sliced mushrooms with salt in olive oil. Let the mushrooms cook until most of the water cooks out, about 10-15 minutes. Add the onions and chard stems; cook until the onion and chard are tender. Add the red pepper, garlic and Italian spice blend along with the diced tomatoes.

Once the tomatoes have softened about 10 minutes add the tomato paste, wine and vinegar. Turn down the heat and allow the wine and tomatoes to cook down to a thick sauce, stirring occasionally. Taste the sauce waiting for the sugar in the wine and vinegar to concentrate; otherwise the sauce will be bitter. The sauce will take about 15 minutes to develop some sweetness, if it is still too strong for you add a little sugar. Adjust the salt and red pepper to your preference. Keep on low while pasta cooks.

Just before pasta is ready put butter and parmesan into the arrabiata sauce. Then mix the drained cooked pasta into the sauce. Serve immediately with more parmesan on top.