Recipe - Italian Salt Fish Steaks

1 pound Hot or mild Italian sausage;
links or bulk
One fourth pound Small button mushrooms;
halved
1 Red onion; chopped
2 teaspoon Tomato paste
2 Garlic cloves; chopped
6 lg Plum tomatoes; minced
2 tablespoon Finely cut or sliced up basil
One half cup Chopped parsley
1 One half cup Whipping cream
Salt and pepper; to taste

If using links, remove sausage from casings. Cook sausage meat until
browned, 4 to 6 minutes, in large skillet over mediumhigh heat, breaking
up pieces with wooden spoon during cooking. Remove meat to paper towel to
drain. Pour off and discard all but 1 tablespoon fat from skillet. Reduce
heat to medium, return skillet to heat and add mushrooms and red onion.
Cook, stirring, until mushrooms begin to release their moisture and onions
are translucent, about 4 minutes. Add tomato paste and cook 2 minutes. Add
cooked sausage, garlic and tomatoes with any collected juice. Stir and
scrape any browned bits from bottom of skillet. Add basil, parsley and
whipping cream. Cook until just heated through, about 1 minute, making sure
sauce doesn't come to a boil. Remove from heat, taste sauce and season if
needed with salt and pepper to taste. Yields 6