Remove the sausage meat from the casings and roll into small balls. Fry on all sides until golden brown, scoop out
and set aside. Fry sliced mushrooms until the moisture is cooked off and they turn golden, scoop these out and put
with the sausage balls. Next, fry skinned and chopped tomatoes together with a crushed clove of garlic or two, until
softening, then add a good splash of dry white wine (or dry vermouth), return the sausage balls and mushrooms, add
sea salt and freshly ground black pepper and simmer for 10 minutes, until the sauce thickens. Meanwhile, put rigatoni
on to boil in salted water. When the pasta is cooked, drain and add to the sauce, together with a good handful of
fresh basil. Serve in warm bowls (accompanied with freshly-grated parmesan, if desired).