1 pkg. angel hair pasta

SAUCE:

1/2 lb. mushrooms
1 (15 oz.) can tomato sauce
1 (8 oz.) can tomato sauce
1/3 c. dry white wine
1 (2 1/2 oz.) can sliced black olives, drained
1 tsp. basil
1 tsp. oregano
1/2 tsp. sugar
1/8 tsp. salt
1/4 tsp. pepper
Pinch rosemary
1/3 c. onions, finely chopped
1 clove garlic
1 (6 1/2 oz.) jar marinated artichokes hearts

Drain marinate from artichoke hearts into skillet. Place hearts aside. Place garlic, onions, mushrooms in skillet. Saute in marinate. Cut hard parts of artichokes. Add all ingredients. Simmer 35 minutes, liquid will thicken as it cooks. Sprinkle Parmesan cheese over sauce 5 minutes before serving.