Penne Rigatoni With Sausage and Portobellos

3 tablespoons extra-virgin olive oil, divided

1½ pounds Italian sausage, hot or mild, see note

3-4 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

6-8 ounces baby portobellos, sliced

½ cup heavy cream

Salt and pepper to taste

1 cup peas, frozen

24 leaves fresh basil, torn or thinly sliced

1 pound penne rigate, cooked and drained

Freshly grated Parmigiano-Reggiano cheese

Heat a large skillet over medium-high burner. Add 2 tablespoons olive oil and brown the sausage, crumbling it as it cooks, for 3 minutes. Add garlic and continue cooking until sausage is evenly browned. Add crushed tomatoes and bring sauce to a bubble, then reduce to a simmer.

In a separate skillet heat the remaining 1 tablespoon olive oil and saute the mushrooms until tender. Drain and set aside.

Stir cream into sauce, season with salt and pepper. Add the mushrooms, peas and basil and mix well. Toss hot penne rigate into pan with sauce, top with cheese.

Serves four to six.

Cook's note: You can use bulk sausage or remove the casings from links.