12 ounces of bulk sweet Italian sausage (or casing removed)
4 ounces of fresh mushrooms (sliced)
2 1/4 cups chicken broth
1 can diced tomatoes (14.5 ounces/with juice)
3/4 cups half and half
1 cup grated Parmesan cheese
In a large skillet brown the sausage until no longer pink inside. Add the mushrooms and continue cooking until mushrooms start to brown. Remove the sausage mixture and set aside in a bowl.
In the same skillet pour in the broth, tomatoes, pasta and half and half. Bring to a boil and then reduce the heat to simmer and cook until pasta is al dente; stirring occasionally.
Add the sausage back into the mixture; salt and pepper to taste and then stir in 1/2 cup Parmesan cheese. Sprinkle the other half cup of cheese over the top-cover and let rest for 5 minutes and serve hot. Enjoy