Penne Norcia
Source: Marilyn
1 pound Italian Sausage, removed from casing
8 oz. Crimini mushrooms, sliced
3-4 cloves garlic, minced
14 oz. crushed/pureed tomatoes
1/2 cup heavy cream
S&P to taste
4 tablespoons fresh basil, chiffonade
8 ounces penne pasta
Fresh Parmesan cheese
Brown sausage in a large skillet until almost cooked through; stir in mushrooms and continue to cook until mushrooms are tender. Stir in garlic and continue to cook for 1 minute. Add tomatoes and simmer for about 15 minutes. Then add cream and simmer for a few more minutes. Toss in the basil as you remove it from the heat.
Meanwhile, cook penne pasta until al dente, drain and toss with sauce. Serve garnished with lots of freshly grated Parmesan cheese.