Instructions: 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.

This recipe yields 8 servings.

Comments: "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.

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