Roasted Red Pepper Italian Sausage Pasta

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• 1 lb bucatini pasta
  Ingredient note

  Source: 1 lb bucatini pasta
• 2 each sweet Italian Sausage links
  Ingredient note

  Source: 2 sweet Italian Sausage links
• 1 each medium yellow onion (diced)
  Ingredient note

  Source: 1 medium yellow onion (diced)
• 2 each large cloves garlic (finely minced)
  Ingredient note

  Source: 2 large cloves garlic (finely minced)
• 5 oz golden oak shiitake mushrooms (sliced)
  Ingredient note

  Source: 5 oz golden oak shiitake mushrooms (sliced)
• As Needed salt
  Ingredient note

  Source seasoning: salt & pepper (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt & pepper (to taste)
• 16 oz roasted red peppers (1 jar, drained)
  Ingredient note

  Source: 16 oz roasted red peppers (1 jar, drained)
• 1 cup heavy cream
  Ingredient note

  Source: 1 cup heavy cream
• 10 each fresh basil leaves (chopped)
  Ingredient note

  Source: 10 fresh basil leaves (chopped)
• 1/2 cup grated parmesan cheese
  Ingredient note

  Source: 1/2 cup grated parmesan cheese

1. Bring large pot of water to boil. Salt it well and cook bucatini until al dente. Drain well and set aside.
2. While pasta is cooking, remove sausage from casings and start cooking in a large, deep skillet over medium heat with onions. As meat cooks, break it apart in small pieces.
3. Once onion is tender, add in garlic and mushrooms and cook 2 minutes. Sprinkle in salt and pepper to taste.
4. Measure out cream and add to blender along with drained roasted red peppers. Blend about 20 seconds or until most of the red peppers have been pureed into the cream. I left mine slightly chunky.
5. Pour this mixture over the cooked meat and onions and bring to a gentle simmer then reduce the heat down to low. Toss with pasta, basil leaves and cheese until well coated. Taste and adjust seasonings. Serve immediately.