Rigatoni Arrabbiata with Fresh Mozzarella and Hot Italian Sausage

This is the dish that my husband requests every Sunday night regardless of the weather. He just calls it "Sauce" and never fails to clean the bowl. It's spicy and delicious, and it really satisfies any pasta craving. This recipe makes enough for 4-6 adults, but don't hesitate to pop any leftovers into the freezer for a quick and easy weeknight meal. Great for entertaining or for a Sunday evening dinner, this sauce is sure to please!

Ingredients:
5 links of hot Italian sausage (honestly, Johnsonville is great...don't tell my Sicilian grandpa I said that!)
1 14 oz. can crushed tomatoes
1 14 oz. can chopped tomatoes
1/2 cup cabernet
1 small yellow onion, diced
1 6-8 oz. package of baby portabella mushrooms, quartered
2 cloves of garlic, minced
2 tbsp. red pepper flakes (tweak this depending on how spicy you like it)
2 tbsp. extra virgin olive oil
1 tbsp. butter
salt, black pepper
6 oz. of fresh mozzarella, chopped into bitesize pieces (you can also use bocconcini for this)
3/4 lb. of rigatoni

Assembly:
Brown sausages over medium-high heat on each side (5-6 minutes) and remove from pan. Add oil, butter, red pepper flake, onions and mushrooms and saute until golden. Add garlic and saute 1 additional minute. Remove pan from heat and add cabernet. Return to heat, reduce to medium low and simmer for 4-5 minutes. Add tomatoes, salt and pepper and bring to a boil. Slice sausages on the bias and add to sauce. Reduce to low and cook, uncovered, for 1-1 1/2 hour. Just before serving add mozarella. Cook rigatoni to al dente. Serve with grated parmeggiano reggiano cheese and a crusty baguette.