Pasta with Sausage, tomatoes and mushrooms

(Erin's recipe - makes at least 8 servings)

2 1/2 lbs. Italian sweet sausages, casings removed - or 2 1/2 rolls of Jimmy Deans sweet Italian sausage

3 Tblsp. olive oil

1 1/2 lb. mushrooms, thickly sliced

3 c. chopped onions

1 1/2 c. chopped fresh basil (or about 3 Tblsp.)

1/4 c. chopped fresh oregano (or about 1 Tblsp.)

6 large garlic cloves, chopped

1 c. dry white wine (I used Chardonnay or white cooking wine or use chicken broth.  Make sure you really reduce the liquid if you're using the wine so the alcohol is cooked out)

1 xtra large can and 1 reg. can crushed tomatoes

2 cans diced tomatoes

2 Tblsp. butter

1 1/4 lb. pappardelle or any wide, flat noodle

1 1/2 c. grated pecorino Romano cheese (about 4 1/2 oz.)

Saute sausage in heavy large pot over medium-high heat until brown, about 12 min. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; saute until tender and brown, about 15 min. Stir in 2 Tblsp. or 1 c. basil, oregano, and garlic; saute min. Add wine or broth; cook until almost absorbed, about 4 min. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 min. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 min. 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)

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 c. cheese and 1 Tblsp. basil, toss to combine. Season with salt and pepper.