Fettucine with Sausage, Mushrooms, and Cream

Tues. 29 May
This is an outgrowth of our Sausage Alfredo recipe, due to the fact that we had some standard white button mushrooms as well as a leftover half a pound of bulk (hot) sausage.
Still very easy. While the pasta is cooking, crumble and brown the sausage in a large pan. When it gives off enough oil, throw in about half a pound of sliced mushrooms and stir them about until they darken and give off their liquid, and until the sausage is no longer pink. Add up to a cup of heavy cream, with some minced fresh sage leaves if you have them, and a pinch of crushed red pepper if the sausage wasn't hot. Let that simmer and thicken (adding grated parmesan or romano, if you want to get it thicker faster) until the pasta reaches your ideal state of al-dentitude. Toss the pasta in the pan with the sauce, and serve it forth.