Italian Sausage & Mushroom Pasta with Creamy Tomato Sauce

Put one tablespoon of olive oil in a large pan over medium high heat. Add sausage links and begin to break them up with a metal spatula. Continue breaking up sausage and allow to cook for about 15 minutes until completely grey with no pink. While sausage is cooking, give mushrooms a rinse, getting all the dirt off then chop them to desired size. Add mushrooms after sausage is cooked through, and allow them to cook for about 5 minutes until tender.

Add can of crushed tomatoes, the tomato paste, minced garlic and basil to the pan. Stir until sauce, meat and mushrooms are well combined. Bring to a boil then quickly turn heat to low and allow to simmer for ten minutes.

While the sauce is simmering, cook pasta according to package directions. Drain the the pasta in a colander when it’s done. Add the remaining olive oil into the pasta pot and add pasta back in. Sprinkle with salt and pepper to taste. Add salt and pepper to taste into the sauce as well as the half-and-half or cream. Stir the sauce until heated through and mixed together.

Put a heap of pasta on a plate and add sauce on top. I served this with a simple spinach salad on the side.

Enjoy!