Woodcutter Pasta

This pasta is flavorful, hearty, not acidy, rustic and perfect for a guy. I served it last night and Mike loved it.

1 lb penne, rigatoni, bow ties or some other really hearty pasta boiled very well - past al dente
4 Sweet Italian Sausages (take casings off so it resembles ground meat & not sausage)
1 onion chopped coarsely
1 fennel chopped coarsely - if you don't like or can't find fennel use celery
1 lb mushrooms
1 can sliced black olives
3 cloves garlic
1 can diced tomatoes
5 TB Alfredo sauce (I buy the refrigerated kind)
10 TB tomato sauce
2 tsp sugar
Paramagiano Reggiano to taste
Salt and Pepper to taste (this dish needs some salt at the end)

Cook sausage, onion, mushrooms and fennel until veggies are soft and sausage is cooked through. Drain off as much grease as possible. Add olives, garlic, diced tomatoes and heat enough for some of the liquid to evaporate from the tomatoes. Add tomato, Alfredo, sugar and cheese. Toss with very well cooked penne, rigatoni, bow tie or some other hearty pasta. Season to taste and top with some more cheese.