Place sausage in a skillet. Add hot water, cover and cook for 10 minutes. Remove sausages and separate the links. Discard sausage drippings. Ina large dutch oven saute mushrooms, carrot, and onion just until al dente. Add tomatoes, tomato paste, wine, parsley, basil, oregano, and pepper. Cover and simmer 1 hour or until thickened, stirring occasionally. Great with 1 to 1 1/2 pounds of ziti, rigatoni, ravioli, or angel hair.
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