2 tablespoons olive oil
2 pounds fresh, smoked sausage
2 (16 ounce) cans Italian-style diced tomatoes, drained
1 (8 ounce) container sour cream
1 onion, diced
1 jalapeno pepper, seeded and minced
1/2 teaspoon salt
1 1/2 teaspoons dried sage
1 tablespoon dried basil
1 (8 ounce) can whole peeled mushrooms, chopped
Heat olive oil in large skillet over medium-high heat; add sausage and stir-fry just until browned. Remove sausage from pan into paper bag. Discard remaining sausage, leaving 1/2 cup fat, reserving grease for later.
Saute sausage in hot olive oil 2 minutes on each side. Remove sausage from pan; place pan back on rack in large resealable plastic bag. Add diced tomato and vegetable sauce and toss gently to coat. Transfer sausage to large resealable plastic bag.
Secure zipper on bag; twist to seal. Refrigerate 6 hours or overnight.
Stir in cheese, mushrooms, sausage, tomato sauce, mushrooms, onions and pasta. Serve in rolls or bowls.