When you're burned out from turkey and Thanksgiving leftovers, how about some homemade pasta sauce? Pasta Italiano 1 pound small shell pasta, or whatever pasta blows yer skirt up 1 1/2 lbs. Italian sausage, hot or mild (I use the bulk sausage from Hillshire Farms) 1 large green bell pepper, seeded and chopped 1 lb. sliced fresh mushrooms (this looks like a lot, but they cook down significantly) 3 (14.5 oz.) cans diced tomatoes with basil, garlic and oregano 1 large can of whole peeled Roma or plum tomatoes, drain, reserve juice In a large lightly oiled dutch oven over medium-high heat, saute sausage, breaking it up. Use olive oil for extra flavor. If sausage is oily, drain before adding veggies. When sausage is almost done, add green pepper and saute for 3 minutes. Add mushrooms and cook another 2 to 3 minutes, or until softened. Add tomatoes, bring to a boil, reduce heat and simmer for 1/2 to 1 hour, or as long as you wish (I let it slow simmer for hours), breaking up the whole tomatoes. Add a little juice from the whole tomatoes if it gets too thick. Optional: toss in some sliced grilled Italian sausage as sauce simmers. Prepare pasta according to package directions, toss pasta with a cup or so of sauce, then add as much sauce as you desire and toss. Sprinkle with freshly grated Parmagiano Reggiano or Romano cheese if desired. To me, this sauce tastes even better after being refrigerated at least overnight and gently reheated.