Spaghetti with Sausage-Mushroom Sauce

Food Network Magazine delivered again, with a quick weekday meal. This meal has a different take on classic spaghetti by using tomato paste, mushrooms and sausage. I used Tofurky Italian style, which packs a lot of flavor, including some additional heat. If you decide to use a regular sausage, I would advise to add some red pepper flakes for additional heat - it really made the dish flare. I made this for my family (dad and brother included), and this was surely a dish where meat was not missed!

Spaghetti with Sausage-Mushroom Sauce
Adapted from Food Network Magazine, November 2011 Issue

Ingredients
Kosher salt
12      ounces spaghetti
3       teaspoons extra-virgin olive oil
2       Tofurky Italian sausage, chopped into quarter inch pieces
1       8-ounce package sliced mixed mushrooms
Freshly ground pepper
3       tablespoons tomato paste
1       teaspoon chopped fresh rosemary
¼       cup heavy cream
Shredded parmesan cheese, for topping (optional)

Directions
1. Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve ½ cup cooking water, then drain.
2. Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the sausage and cook, about 5 minutes. Transfer to a bowl.
3. Add the remaining 2 teaspoons olive oil to the skillet and increase the heat to medium high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Stir in the tomato paste and rosemary and cook, stirring, 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes. Season with salt and pepper.
4. Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded parmesan, if desired.