Pink Sauce

Sauce for "Pasta Sugrosa"

1 lb Italian Sausage (may substitute ground beef if you prefer)
3 cloves garlic, minced
1/4 tsp dried red pepper flakes
1 cup sliced mushroms (may substitute small can canned mushrooms)
1 28-oz can crushed tomatoes
1/2 cup heavy cream

Saute the meat, garlic, and pepper flakes until cooked through. (I often add an onion to mine as well.) Drain and add the mushrooms and crushed tomatoes and bring the mixture to a boil. Reduce the heat to low and simmer for at least 10 minutes. Add the cream and simmer two more minutes. Serve over pasta and garnish with Parmesan cheese.

If your tomatoes haven't much flavor, try adding a shot of lemon juice to the sauce: it seems to wake it up a bit.

I often double the red sauce portion of this and freeze half of it before turning it into a pink sauce: it makes a nice red sauce in a pinch or a quick fix next time I want pink sauce since all I have to do is heat it up and add in the cream.