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Napolitano Skillet Pasta

1/2 lb. Italian sausage, sliced or crumbled
1 large onion, coarsely chopped
1 large clove garlic, minced
1/2 t. fennel seed
2 14.5 oz. cans Italian-style stewed tomatoes
1 8 oz. can tomato sauce
8 oz. package uncooked rigatoni or spiral pasta
8 mushrooms, sliced
grated Parmesan cheese
chopped fresh parsley

Brown sausage in a large skillet. Add onion, garlic and fennel. Cook until onion is soft, then drain. Stir in stewed tomatoes, tomato sauce, 1 cup water and pasta. Cover and bring to a boil. Reduce heat to low. Simmer, covered, 25 to 30 minutes or until pasta is tender, stirring occasionally. Stir in mushrooms. Simmer 5 minutes. Garnish with Parmesan cheese and parsley.

Serves 4.

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