Buccatini With Italian Sausage

• 1/2 large yellow onion finely chopped
• 1 clove garlic finely chopped
• 1/4 cup coarsley chopped portobello mushroom
• 3 links hot italian turkey sausage - casings removed
• 1/4 cup dry white wine
• 1 28oz can seasoned diced tomatoes- drained- juices reserved
• 1/2 cup whipping cream
• 8-10 oz of bucatini prepared

1. Heat a small amount of olive oil in a large skillet over medium high heat. Add sausage meat break up and cook through. Remove sausage from pan.
2. Add onion to the hot pan and saute until onion begins to soften. Add the garlic and mushrooms to the pan and saute until mushrooms and onions are soft. Re-add sausage to the pan and stir to combine. Add white wine and saute for a couple of minutes - long enough to cook off most of the alcohol.
3. Add the drained tomatoes and cook for approximately 4 minutes- stirring frequently. The tomatoes should give up some of their moisture and the flavors should condense. Season the reserved tomato juices with salt and pepper. Add juices a little at a time to thin the sauce.
4. Once 3/4 of the liquid has cooked off add the cream to finish. Pour sauce over cooked bucatini, toss and serve.

onion, garlic, coarsley, white wine, reserved, whipping cream, bucatini

Taken from www.epicurious.com/recipes/member/views/buccatini-with-italian-sausage-1215479 (may not work)