Fusilli With Sausage and Mushrooms

• 1 lb fusilli pasta
• 2 -3 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 2 (8 ounce) cansroughly chopped Italian tomatoes, well drained (not sauce or puree)
• 2 cups sliced mushrooms
• 12 cup dry white wine
• 6 -8 mild Italian sausages, casings removed
• 1 12 teaspoons dried oregano, crumbled
• 12 teaspoon dried thyme
• 1 pinch ground fennel
• 2 pints heavy cream
• salt and fresh ground pepper
• 14 cup parmigiano-reggiano cheese

1. In a large pot of boiling water, cook pasta till 'al dente'.
2. Drain, rinse with cold water to prevent further cooking, add pasta back to pot; set aside.
3. Over medium heat, add the olive oil, tomatoes and garlic to a large saute pan; simmer till most of the liquid has reduced, stirring often.
4. Add mushrooms and the wine to pan and simmer till wine has reduced to about half and mushrooms have cooked.
5. Add sausage and herbs, stirring often, using the back of a spoon to break up the sausage.
6. When sausage has thoroughly cooked and liquids are mostly reduced, add the cream, seasoning with salt and pepper per taste and stir until it reaches a simmer.
7. Add sauce to pasta; placing the pot back on a medium-low burner, stirring gently to incorporate sauce and ensure proper heat distribution.
8. Remove pasta from heat; stir in the Parmigiano cheese and serve immediately.
9. Serves 4.
10. That's it!

pasta, extra virgin olive oil, garlic, italian tomatoes, mushrooms, white wine, italian sausages, oregano, thyme, ground fennel, cream, salt, cheese

Taken from www.food.com/recipe/fusilli-with-sausage-and-mushrooms-434194 (may not work)