Portabello Mushrooms, Angel Hair Pasta, and Fresh Tomato Sauce

2 cups Fresh Tomato Sauce (recipe follows)
1/2 pound angel hair pasta
1/2 cup all-purpose flour
1 tablespoon Emeril's Creole Seasoning (see below)
1/4 cup olive oil
4 portabello mushrooms, each about 4 to 5 inches in diameter, rinsed and
stemmed
1/2 cup coarsely grated fresh Parmesan cheese
1. Prepare the Fresh Tomato Sauce, and keep warm

2. Meanwhile, combine the flour with the Creole Seasoning until thoroughly
blended. Dredge the mushrooms thoroughly in the seasoned flour, shaking off
any excess.

3. Heat the remaining oil in a large skillet over high heat. When the oil
is hot and almost smoking, add the mushrooms, top side first, and saute them
until golden brown, for about 1 minute on each side. Remove the mushrooms
from the skillet.

4. Cook the pasta in a large pot of boiling salted water according to
package directions. Drain the pasta in a colander.

5. To serve, mound 1/2 cup of angel hair in each of 4 pasta bowls. Place 1
mushroom, top side up, on each portion of pasta. Nap with 1/2 cup of the
sauce, and sprinkle with 2 tablespoons of the Parmesan.