Pasta with Sausage, Tomato and Cream

I forgot to take a picture so hopefully one of you other ladies will take a picture of yours and post it. To tell the truth, it doesn't look that hot but it is super yummy.

Ingredients:

1 lb. pasta ( I like the mini bow ties - they cook fast)

1 lb. Italian style sausage - casings removed
28 oz can of Italian style plum tomatoes
1 small (8oz?) carton of mushrooms, sliced
2 Tbls butter
2 Tbls olive oil
1/4 cup (or 1/4 of an onion) diced fine
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1 1/2 - 2 cups of heavy cream (I guess you could use half and half or milk - but why would you want to do that?)
salt and pepper

Parmesan cheese
chopped parsley

Directions:

Cook pasta as per instructions on box.

Saute mushrooms in butter and olive oil, when soft and slightly brown, remove mushrooms from pan and cook onions and sausage in the leftover butter/oil. Use a spatula to break up the sausage while it is cooking.

When sausage is completely cooked, add in canned tomatoes (use spatula to break them up as well), red pepper and garlic. When tomato liquid is simmering, add in the cooked mushrooms and the cream. Turn down to low until the sauce is heated through.

Do not rinse pasta after you drain it. The sauce will seem too thin but will thicken when served over starchy pasta. Serve with Parmesan cheese and chopped parsley (some in my family also sprinkled on more crushed red pepper flakes).