Brown ¾ pound pork sausage.
Cook 16 ounces penne or ziti pasta until al dente; drain.
To the browned meat, add 1 16 ounce can Italian-style diced tomatoes, 2 Tablespoons dried basil, 2 Tablespoons dried parsley, ¼ teaspoon crushed red pepper, ¼ teaspoon salt, 2 teaspoons crushed garlic.
Add a 28 ounce jar of pasta sauce with mushrooms.
Bring to a simmer, then reduce heat to low.
Stir in cooked pasta and top with Parmesan cheese.
