Directions

1.  Heat 5-quart Dutch oven or large skillet over medium-high heat. Add olive oil, then sausage.
2. Cook sausage for 3 minutes, breaking up while cooking. Lower heat to medium low.
3. Add onion and mushrooms; cooking and stirring for one minute. Stir in garlic and Italian seasoning.
4. Cover skillet and continue to cook until onion is translucent. Stir periodically.
5. Crush tomatoes well by hand or with a potato masher. Add tomatoes and juice to ingredients in pan. Stir to combine.
6. Add chicken stock (or broth) and salt. Stir well.
7. Raise heat to medium and bring to a boil. Add pasta; stir well.
8. Cover skillet and cook until pasta is almost al dente, stirring frequently to keep pasta from sticking to bottom of skillet or clumping together.
9. Turn off heat and remove pan from burner. Gently stir in grated Parmesan until melted. Scatter mozzarella evenly over top.
10. Place lid over skillet and allow mozzarella to melt, 2-3 minutes. Sprinkle with torn basil leaves and serve immediately.