Name: Pasta with Sausage, Tomatoes, and Mushrooms
Yield: Makes 8 servings
Ingredients: 2 1/2 pounds Italian sweet sausages, casings removed, crumbled; 3 tablespoons olive oil; 1 1/2 pounds mushrooms, thickly sliced; 3 cups chopped onions; 1 1/2 cups chopped fresh basil; 1/4 cup chopped fresh oregano; 6 large garlic cloves, chopped; 1 cup dry white wine; 5 cups canned crushed tomatoes with added puree; 2 cups diced tomatoes (about 4 medium-large tomatoes); 2 tablespoons (1/4 stick) butter; 1 1/4 pounds pappardelle or mafaldine pasta (or any wide, flat noodles); 1 1/2 cups grated pecorino Romano cheese (about 4 1/2 ounces)

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"I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," writes Bobbi Reed of Denver, Colorado. "Since I no longer travel to that area, I miss the restaurant — and especially the pappardelle con salsiccia."

Try any of your favorite pasta shapes with this sauce. Pappardelle or mafaldine — broad, flat noodles with rippled edges — work particularly well.

Recipe notes

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