12 ounces portobello, cremini or white mushrooms, sliced
1 jar Bertolli® Tomato & Basil Sauce
8 ounces fusilli pasta [or spiral pasta], cooked and drained
1/4 cup grated Parmesan cheese
Brown sausage in 12-inch skillet over medium-high heat. Remove sausage from skillet and cut into 1/2-inch-thick slices; set aside.
Heat Olive Oil in same skillet over medium-high heat and cook mushrooms, stirring occasionally, 5 minutes or until tender. Return sausage to skillet. Stir in Sauce and simmer covered, stirring occasionally, 15 minutes. Spoon Sauce over hot pasta and sprinkle with cheese.