Heat garlic-infused olive oil in a large pan over medium heat.

Add diced sweet onion and sauté until caramelized.

Add sliced white button mushrooms and baby portabella mushrooms, season with salt and pepper, and sauté until they start to stick to the pan.

Pour in red wine (Petite Syrah) and deglaze the pan, scraping up any browned bits.

Add minced garlic and continue to sauté until the liquid is reduced by about half.

Incorporate veggie crumbles, diced tomatoes with mushrooms, and tomato sauce with garlic, basil, and oregano. Stir well to combine.

Add red pepper flakes, ground cumin, and freshly grated nutmeg. Taste and adjust spices as needed.

Stir in roughly chopped roasted red peppers and diced sun-dried tomatoes.

Add tomato paste and continue to sauté until the sauce reaches the desired thickness. Taste and adjust spices again if necessary.

Incorporate fresh basil and flat-leaf parsley, reserving a small amount for garnish.

Stir well and plate the pasta sauce over cooked Bucatini Rigati.

Garnish with shaved parmesan and asiago cheese.