Pappardelle with Mushrooms

Ingredients:

1 pound of pappardelle (or penne)
1 onion, finely diced
1 pound of mushrooms (porcini or you a choice)
1/2 cup of dry white wine
1/2 cup of olive oil,
12 ounces of mild Italian sausage, de-cased (optional)
one 28 ounce can of peeled Italian tomatoes, puréed
Salt, to taste
Freshly ground black pepper, to taste
Parmigiano-Reggiano, grated

In a large skillet over medium heat, sauté the onions in olive oil until lightly golden. Add the sausage and break apart with a fork. When the sausage is lightly browned, add the white wine and allow to evaporate.

In a separate skillet, heat some olive oil and add the mushrooms, cooking until they are render liquid and then reduce. Add the sausage mixture. Add the tomatoes, salt and pepper. Cook for about 30 minutes until reduced

Bring a large pot of salted water to a boil. Cook the pasta until al dente (one minute less than the package instructions). Drain and add to the skillet with the mushrooms. Mix well. Serve with a sprinkle of Parmigiano.

Possible additions or substitutions: add 1 cup of peas to the skillet 5 minutes prior to ending the cooking. Or add 1/2 cup of heavy cream when the tomatoes are added. Or, substitute 6 ounces of pancetta, cut in thick strips, in lieu of the sausage.