3/4 lb. Italian sausages, cut into pieces
1/4 c. water
1 lg. onion, sliced
1 lg. green pepper, sliced
16 oz. can tomatoes, undrained, cut up
6 oz. can tomato paste
4.5 oz. jar sliced mushrooms, drained
1/2 tsp. basil leaves
8 oz. uncooked fettuccine

In large skillet, or Dutch oven, bring sausages and water to boil. Cover and simmer 5 minutes; drain. Continue cooking over medium heat until sausages begin to brown. Stir in onion and green pepper. Saute until onion and green pepper are crisp-tender. Add tomatoes, tomato paste, mushrooms and basil. Simmer 15 minutes to blend flavors.

Cook fettuccine until desired doneness as directed on package. Drain; rinse with hot water. Serve sauce over cooked fettuccine. Serves 6.