Pasta in a Creamy Tomato Sauce

4 Italian Sausage Links, casings slit and removed, sausage crumbled

1 small onion, diced

2 cloves garlic, minced

8 oz, mushrooms, sliced

1 T. olive oil

salt and pepper to taste

1 qt. tomatoes, with juices

1 T. tomato paste

1/2 t. parsley paste

1/2 t. oregano paste

2 t. lightly dried basil

1/8 t. lightly dried red pepper flakes, crushed

1/3 c. heavy cream

1 lb fresh or dried pasta, cooked al dente


Heat olive oil in a dutch oven, or similar heavy vessel, over med high heat.  Add the onions and garlic.  Cook and stir until fragrant and softened, 2 or 3 minutes.  Add the sausage, cook and stir, breaking up any large chunks until no longer pink.  Add the mushrooms, season with salt and pepper and cook, stirring occasionally for 4 or 5 minutes until mushrooms have released all their liquid and it has evaporated.  Add the tomatoes, tomato paste, parsley, oregano, basil and red pepper flakes. Stir to combine, bring to a boil.  Lower heat to a simmer and cook, stirring occasionally for 1-2 hrs, until thickened.  Stir in heavy cream and serve over cooked pasta.