Still salivation over Pasta with Sausage, Tomatoes, and Mushrooms

This week I’ve been trying to cook with herbs from my garden and today was oregano’s turn. I found this recipe for Pasta with Sausage, Tomatoes, and Mushrooms at epicurious.com and followed the directions pretty closely, though I cut the quantities by 2/3. The results were fantastic, a sauce with a deep, hearty flavor which I even liked more than my regular pasta sauce. It’s supposed to get better if made in advance (as with most stewed dishes), I made it in the morning and served it in the evening.
I’m “copying” the recipe in the modified format:
Pasta with Sausage, Tomatoes, and Mushrooms
Ingredients
– 1 lb mild Italian sausage, loose
– 1 Tbsp. olive oil
– 8 oz sliced button mushrooms
– 1 yellow onion, chopped
– 1 1/2 Tbsp. chopped fresh oregano
– 1/2 cup fresh basil leaves, chopped
– 1 garlic cloves, minced
– 1 cup white wine
– 2 cups canned crushed tomatoes
– 3/4 cup canned diced tomatoes
– 1/2 Tbsp. butter
– 1 lb broad noodles
– 1/2 cup Parmesan or Romano cheese, grated.
Cook the sausage in a medium-size sauce pan over medium-high heat until brown, about 15 minutes. Remove the sausage with a slotted spoon and add the olive oil to the drippings. Heat again and add the mushrooms and onions. Cook, stirring occasionally, until they are both soft, about 15 more minutes. Stir in oregano, garlic and 6 Tbsp. chopped basil, and cook for a couple of minutes. Add the wine, mix well and cook until it’s almost fully absorbed. Add the crushed tomatoes, mix, cover and simmer over low heat for 25 minutes. Add the diced tomatoes and butter, mix and cook for 15 more minutes, stirring frequently. Up to this point you can make in advance.
Cook the pasta according to instructions. Drain.
Heat up the sauce (if you made in advance) and stir in 2 Tbsp. chopped basil and 3 Tbsp. grated cheese. Serve pasta with sauce and additional grated cheese on the side.
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