PASTA WITH SAUSAGE, TOMATOES, AND MUSHROOMS

Steps:

• 1. Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl.
• 2. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes.
• 3. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes.
• 4. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)
• 5. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot.
• 6. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper.
• 7. Transfer pasta to serving dish. Serve, passing remaining cheese separately.