Pasta with Sausage Ragu

http://smittenkitchen.com/2007/01/hibernation-fare/

Pasta with Sausage, Tomatoes and Mushrooms
Adapted from Eccoqui Restaurant in Bernardsville, NJ via Bon Appetit

Makes (at least) 8 servings.

2 1/2 pounds Italian sweet sausages, casings removed, crumbled (Deb note: we replaced this with some sweet, and some spicy Italian chicken and turkey sausages)
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)

Saute sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; saute until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; saute 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish.

Serve, passing remaining cheese separately.

* I made pappardelle with my now-standard pasta recipe, cranking it out to level 5 thinness, which may have in the end been a little thick, but held up well in the hearty sauce. I cut it by hand into wide, completely uneven strips with a ravioli wheel. It cooked in about 6 minutes.