Beth Dineen Engel

• 1 tbsp olive oil
• 2 sweet Italian sausages, skinned and sliced
• 1 small clove garlic
• 1/2 lb. fresh mushrooms, sliced (about 3 cups)
• 1 -35 oz. can peeled Italian tomatoes, drained
• 1 tsp leaf oregano, crumbled
• 1/2 tsp fennel seeds
• 1/2 tsp salt
• 1 lb. ziti or rigatoni
• 1/4 C chopped fresh parsley
• Parmesan cheese

Heat oil in a large skillet over moderate heat. Add sausage and cook 5 minutes, breaking meat up with the side of a spoon, until meat loses pink color. Add garlic and mushrooms. Cook 3 minutes. Add tomatoes and bring mixture to a boil, stirring often and breaking up tomatoes with the side of a spoon. Add oregano, fennel, and salt. Simmer 5-10 minutes, stirring occasionally.

Cook pasta in boiling water, following package directions. Drain. Place in large serving dish.

Stir parsley into sauce. Pour over pasta. Top with Parmesan cheese.